Prep time: 10 mins

Cooking time: 1 hour

Special Equipment:

Medium sized Pot
Medium sized Saucepan

Ingredients

1kg of Chicken drumsticks, skin removed
3 litres of Water
1 Brown Onion, chopped
2 cans of Creamed Corn
2 Corn Cobs, husk and silky threads removed
3 Eggs
6 Kale leaves,
Vegetable Oil
1 stalk of Spring Onion, cut into 2cm lengths
Fried Shallots*

Create

In the medium sized pot, bring 3 litres of water to the boil on medium heat.

Add the chicken drumsticks, the onion and the corn cobs. Allow the stock to cook for 1/2 an hour however remove the corn cobs from the stock after the first 10 mins of boiling time. Allow to cool. Cut the kernels from the cob by using a knife and slicing down on a side of the corn cob. Repeat on all sides of the cob until all the kernels have been removed. Set the kernels aside.

Add the creamed corn into the pot of stock.

In a small bowl, beat 2 of the eggs and slowly drizzle the egg mixture over the pot of stock. Stir the stock to ensure that the creamed corn and the egg fuses well into the stock. Reduce the heat and allow to simmer for the remaining 1/2 an hour.

Cut the kale into thin strips. In the saucepan, add a little vegetable oil and sauté the kale until cooked. Season with a bit of salt to taste and set aside in a separate bowl. In the meantime, keep the saucepan on low heat.

Beat the remaining egg. With the saucepan already heated, pour the egg mixture into the saucepan, covering as much of the base to make a very thin omelette. Once ready, remove and cut into thin strips to make the egg ribbon.

After 1 hour on the stove, the chicken meat should have separated from the bone. Remove the bones from the soup and leave the chunks of chicken meat in the soup. Add the corn kernels and season the soup with salt and pepper.

To serve, ladle bowls of soup first, then garnish with the Kale leaves on one side and strips of egg ribbon on another. Top with the fresh spring onions and fried shallots.

Serves 4

*Refer ‘The Asian Pantry’