Chicken Stock

Chicken Carcasses (3-6)

¹/2 - 1 teaspoon Oyster Flavoured Sauce

A dash of Sesame Oil

1 clove of Garlic (peeled & partly squashed)

2 slices of fresh Ginger

Water

Put all ingredients into a pot put in enough water to cover the chicken carcases.  Bring to the boil and then immediately turn heat down to a gentle simmer.  Let simmer for 2 hrs.

Remove all solids and skim fat off the top of the stock.  (Can cool in the fridge to make fat solidify, then lift it off.)

Chicken & Corn Soup

1 litre Chicken Stock (not from powder)

400gm tin creamed (not Kernels) Corn

1-2 beaten Eggs

2-3 tablespoons Corn flour to thicken (mixed to a paste with water)

1 Spring Onion (sliced thinly - for garnish)

Bring Stock to the boil. 

Thicken with corn flour (must be done before eggs go in).

Stir in a slow stream of egg until egg is used up.

Add corn and stir well.

Serve garnished with Spring onion.

Chicken & Mushroom Soup

1 litre Chicken Stock (not from powder)

Shiitake Mushrooms (fresh or dried)

Thinly sliced chicken (marinated as for stir-fry)

Chinese Style BBQ Pork - cooked & sliced thinly

Shanghai Bok Choi - washed & leaves separated.

1 Egg

2 tablespoons Corn flour to thicken (mixed to a paste with water)

1 Spring Onion (sliced thinly - for garnish)

If Mushrooms are dried, soak them in hot water until they are soft, then squeeze excess water).  Thinly slice Shiitake Mushrooms.

Heat Stock and add Mushrooms. 

Stir in chicken and then thicken with Corn flour paste.

Add BBQ Pork & Bok Choi.

When soup is bubbling, stir in a slow stream of egg.

Serve Garnished with Spring onion.

These recipes come to you compliments of Wing & Co, your one stop Asian Food shop. www.wingandco.com.au