good things - Liz Posmyk
  • Home
  • Blog
  • About
  • My book
  • Writing & Media
  • FAQs

Chicken velvet and sweet corn soup 

16/4/2015

29 Comments

 
Chicken velvet and sweet corn soup by Good Things
'Chilly temperatures will begin to bite next week' screams an online newspaper headline this morning. After a few days of the most glorious autumn weather, I suppose the rain and cooler temperatures had to follow, but I'm disappointed nonetheless. 

As it happens, soup has been back on the dinner menu at my place over the last few months — with LPR, a light soup is all that my system can tolerate for the evening meal. So, I've been developing some fresh new soup recipes, as well as digging out old favourites. One of those is Charmaine Solomon's chicken velvet and sweet corn soup, or Gay Lim Took Mi Gai Tong, from The Complete Asian Cookbook. 'Chicken velvet', Charmaine explains, 'is the name given to a purée made from chicken meat and egg white', which is cooked off lightly in the delicately-flavoured sweet corn soup. 

Chicken and sweet corn soup has long been a favourite and I love the simplicity and deliciousness of this recipe by the doyenne of Asian cooking, who was a regular guest at my former cooking school. One change I've made to the recipe is that I have added a small knob of fresh ginger to the broth as it cooks. And I used my wonder machine, the Tefal Cuisine Companion, to chop the chicken tenderloins to almost mince stage (see my image). Note, I say 'almost mince'. Please don't take the mincing or chopping too far, as it's good to have some 'texture' in the meat. Oh, I also left out the finely chopped smoked ham, as a garnish, as I prefer to simply garnish the soup with finely sliced spring onions. (Note to self, ignore my Peter's complaints that the greenery tastes like grass clippings...  how would he know?!).

CHICKEN VELVET AND SWEET CORN SOUP
(Gay Lim Sook Mi Gai Tong)
250g free-range chicken tenderloins or 1 large free-range chicken breast
1/2 teaspoon salt
2 egg whites, lightly beaten
2 tablespoons cold water
5 cups good chicken stock
a small knob of fresh ginger, peeled
11/2 tablespoons maize cornflour
1 tablespoon cold water, extra
310g can of creamed corn
1 teaspoon sesame oil
2 tablespoons Chinese rice wine
1/2 teaspoon white pepper
2 tablespoons finely sliced spring onions, for garnish

First make the 'chicken velvet'. You can do this using a sharp knife, chopping the chicken into small, fine pieces. Or use a food processor, taking care not to 'mince' the meat. (In the Tefal Cuisine Companion, use the ultra blade on setting 12 for just 10 seconds). Now, place the chicken into a Pyrex bowl, sprinkle with the two tablespoons of cold water, then add the egg whites and mix well to combine. Refrigerate while you make the broth. 

Pour the chicken stock into a medium sized saucepan with the knob of ginger and bring it to the boil. Combine the cornflour with the one tablespoon of cold water and mix to a smooth paste. Add this to the simmering stock with the can of creamed corn, and stir until the soup thickens. Add the chicken velvet, the sesame oil, the rice wine and the white pepper. Stir, then lower the heat and simmer gently for 3-4 minutes. Check for seasoning. Serve the soup immediately, garnished with the sliced spring onion. Serves 4.

Print Friendly and PDF

Fresh ginger and spring onions by Good Things
Some of the ingredients needed to make Chicken velvet and sweet corn soup
'Chicken velvet' or pureed chicken with egg whites to make Chicken velvet and sweet corn soup
Chicken velvet and sweet corn soup 2
Tell me dear readers and fellow cooks, has the weather changed markedly in your neck of the woods? And do you hate chopped herbs (a.k.a. 'greenery') as a garnish as much as my man does? Do please tell!  Ü 



29 Comments
Jenny @ Ichigo Shortcake link
16/4/2015 03:53:34 pm

I just posted up a chicken sweetcorn soup on my blog too! What a coincidence! :P It is getting cold, but Melbourne where I am is a bit weird, 15 one day, 28 the next...who knows what the next few days will be like?

Reply
Lizzy
16/4/2015 08:52:38 pm

Thanks Jenny... same, same but different, eh! In Canberra, we're expecting a real cold snap... and it's been raining. Happy cooking. Popping over to see your soup recipe. Thanks for stopping by.

Reply
Lorraine @ Not Quite Nigella link
16/4/2015 08:49:13 pm

We make this all the time. I love my mother's version as it has so many lovely chunky bits in it!

Reply
Lizzy
16/4/2015 08:53:15 pm

Ah, yes... I remember that you shared your mother's version, Lorraine. It sounded yummy too! : )

Reply
Bec link
16/4/2015 10:30:04 pm

It had indeed - I have started craving soups and warm bakes and loving it! This also looks amazing

Reply
Lizzy
17/4/2015 09:44:30 am

Bec, thanks so much!

Reply
@ChristineSalins (FoodWineTravel) link
17/4/2015 02:13:41 am

Sounds deliciously nourishing, Liz.

Reply
Lizzy
17/4/2015 09:44:49 am

Thanks Christine, it really is.

Reply
John/Kitchen Riffs link
17/4/2015 09:28:09 am

I always enjoy the beginning of soup weather! Always nice to change our diet with the change of seasons. This looks terrific -- such a nice mix of flavors. Thanks.

Reply
Lizzy
17/4/2015 09:45:49 am

Thanks so much, John.

Reply
Amanda link
17/4/2015 12:27:10 pm

Lovely recipe thanks Liz - it's definitely soup weather here!

Reply
Lizzy
17/4/2015 12:29:27 pm

Thanks so much, Amanda. Here also. And I love a good Charmaine Solomon recipe!

Reply
Eha
17/4/2015 02:16:08 pm

Even without the delightful and useful Tefal apparatus have made this and from Charmaine's book just forever!! Thank you for reminding me as it truly is very moreish :) ! Yep, it poured yesterday and the rest of 'your' rain will become' mine' also for some three days with wind, wind and more wind!!!

Reply
Lizzy
18/4/2015 12:48:20 pm

Eeeks, Eha... wind + rain = cold! Glad to have reminded you of this cracker of a soup from Charmaine! x

Reply
Maureen | Orgasmic Chef link
17/4/2015 02:25:49 pm

I love grass clippings on my soup. Peter doesn't know what he's missing. :)

Your soup would please everyone in our family as chicken and corn soup is a real favourite.

Reply
Lizzy
18/4/2015 12:48:55 pm

Thank you for your support on the grass clippings, Maureen : )

Reply
Joanne T Ferguson link
17/4/2015 03:02:39 pm

Your soup looks delicious Lizzy and this has always been one of my favorite soup that allows me to re-live heaps of fun, food, childhood memories in Chinatown in New York City!

Reply
Lizzy
18/4/2015 12:49:32 pm

Oh, now that would be interesting Joanne! Chicken and sweet corn soup enjoyed in NY's Chinatown!

Reply
Elizabeth link
17/4/2015 04:15:23 pm

it is still really warm here in Queensland, so no soups yet! But this looks so delicious! Oh and Conratulations for winning on the ABC Australia cooks! On my way! :-) Liz xx

Reply
Lizzy
18/4/2015 12:50:15 pm

Hi Elizabeth! Thanks so much for your very kind words! I'm just one of many winners from across Australia, but delighted nonetheless xo

Reply
e / dig in hobart link
17/4/2015 11:09:57 pm

weather up and down al over the place at the moment here in hobart. today warm and bright, tomorrow is forecasting 13 and snow somewhere!. ginger is great isnlt it? i've been putting zingy ginger in my risottos lately. probably not traditional, but a great kick!

Reply
Lizzy
18/4/2015 12:50:57 pm

Ouch E... snow in Tassie means cold! Interesting adding ginger to the risotto! I can image how fresh it would taste!

Reply
David link
18/4/2015 02:13:32 am

What an interesting soup - both Mark and I will love this, and our weather is still wonderfully cool in the evenings. And, yes, please to the grass clippings. The more herbs the better!

Reply
Lizzy
18/4/2015 12:51:33 pm

Thank you David, I do hope you give this a try! With lots of grass clippings please : )

Reply
Anna @ shenANNAgans link
18/4/2015 01:19:00 pm

I love me a few grass clippings on my food, I rather enjoy the colour, the texture and the taste. The chefs in my kitchen at the moment are going through a phase of no colour, everything puréed. Think that's the reason I am really overdoing with my cooking.

Love your soup, perfect for this dreadful weather today.

Happy weekend lovely lady! Xxx

Reply
Lizzy
7/5/2015 10:52:48 am

Hello lovely Anna... you always make me smile xo

Reply
Leaf link
18/4/2015 07:57:18 pm

It looks so smooth and creamy! I chuckled at the English version of the Cantonese name though, haha.

Reply
Lizzy
7/5/2015 10:53:07 am

Hello there Leaf! : )

Reply
Amanda @ Gourmanda link
9/5/2015 09:28:00 pm

I love chicken sweet corn soup - it's such a simple and fantastically tasty meal!

Reply

Your comment will be posted after it is approved.


Leave a Reply.

    Welcome...

    Üdvözölöm
    Photo of Liz Posmyk, Food Writer, Cook and Traveller

    ​Cooking and writing have been a lifelong passion.
    ​
    Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers
    and chefs; and news on food, cookbooks
    ​and cooking.
    ​
    - Liz Posmyk

    Enter your email address:

    Delivered by FeedBurner


    All
    Anzac
    Apple Growers
    Australia
    Australian Producers
    Autumn
    Baking
    Beverages
    Biscuits
    Book Reviews
    Bread
    Breakfast
    Butter
    Cakes & Slices
    Canberra
    Charmaine Solomon
    Cheese
    Chestnuts
    Christmas
    Cocktails
    Coffee
    Conversations
    Cookies
    Cookware
    Cuisine Companion
    Curries
    Dairy Products
    Desserts
    Diet
    Dough
    Drink Blog
    Easter
    Edible Gifts
    Eggs
    Egg Safety
    Essays
    Events
    Favourite Flavours
    Fish
    Food News
    Food TV
    Food Verse
    Fruit
    Giveaways
    Good Things Favourites
    Growers & Producers
    Guest Post
    Health
    Hummus
    Hungarian Recipe
    Ice Cream
    In My Kitchen
    Kids In The Kitchen
    Kitchen Garden
    Markets
    Meat
    Muffins
    Musings
    My Book
    My Family
    New Year
    Noodles
    Nuts
    Observations
    Olives
    Pancakes
    Pasta
    Pastry
    Pepe Saya
    Pink Martini
    Pizza
    Polenta
    Postcards And Morsels
    Poultry
    Preserves
    Prize Giveaways
    Prunes
    Reminiscences
    Retro
    Reviews
    Rice
    Ricotta
    Salad
    Salads
    Sandwiches
    Sauce
    Seafood
    Slow Cooking
    Snacks
    Soups
    Stop Hunger Start Cooking
    Sydney
    Tefal
    Thanksgiving
    Thank You
    The Barber From Budapest
    Tofu
    Travel
    Truffles
    Tweatup510064f8ec
    Tzatziki
    Valentines Day
    Vegetables
    Vinnies Christmas Appeal


    NB: I use Australian standard measuring cups and spoons in my recipes. 

    Picture
    Winner ABC's 2015 Australia Cooks competition, ACT (mains category)
    Picture
    Picture
    Picture
    Meet the Chefs - recipes featured on Australian Asparagus Council website

Good Things is written and published by Liz Posmyk © 2011-2020.   All rights reserved.
Excerpts may be used provided that full and clear credit is given. Thank you.


Photos from alantankenghoe, riptheskull, David Jackmanson, Amani Hasan, SuntanMidori, oropeza, Annie Mole, Vegan Feast Catering, avlxyz, jeffreyw, mockstar, jenly, Syeefa Jay, pizzodisevo (therapy - terapia - Therapie), ginnerobot, cliff1066™, Jim, the Photographer
  • Home
  • Blog
  • About
  • My book
  • Writing & Media
  • FAQs