that's adopted add to that that Oh welcome to Hoya healthy organic inspired Asian food and cooking I'm Dinah and Kirk and on today's episode we will be making a chicken sweet corn soup this soup is one of my favorite items on a Chinese menu but it's also one of my favorite things to make at home because it's so easy and I promise during this episode I won't be making any corny jokes too late oh yeah for chicken sweet corn soup you need chicken I'm poaching some chicken but if you have some rotisserie chicken or barbecued chicken that you can find at the grocery store that's also amazing short cut doesn't take too long to do this I have a medium sized pot and it is boiling I'm gonna place my chicken breast into it so it can poach once the water comes to boil again I'm going to turn down the flame to a much lower flame so it can simmer for about 15 minutes my chicken is poached I waited until it was at least room temperature or cooler so that way I don't burn my fingers when I shred it apart you can use your fingers you can use a fork just want to break it apart if it's easier for you and you just want to cut it into small pieces that works too I just really like having strips of shredded chicken in my soup and you want about a cup I like a lot of chicken in my soup I have organic chicken stock and it depends on if you want your soup to be more hearty or if you want it more soupy this is about a quart so four cups and I love the soup so much I just want to have a lot extra so I'm gonna use the full container anywhere between three or four cups these are perfect I'm gonna put the lid on to the pot so it can come to a boil and while I'm doing that I'm gonna show you another trick to make creamed corn I have organic sweet corn kernels sometimes it's hard to find an organic creamed corn so I have whole kernels and I'm going to turn it into my own creamed corn by putting into a food processor or blender and in my case my magic bullet I have the entire can with the corn and corn juice brine corn water don't know the entire can everything that's in here then we're going to blend pulverize fresh cream now if you like more kernels in your soup of course you can blend less but if you like it to be really creamy and blend a little bit more my chicken stock is starting to boil and when that happens or even before you're gonna add my creamed corn I'm usually able to make this soup in about five minutes believe it or not so it's all about doing a few things at once it's not my creamed corn right in there and that's gonna come to boil again what gives this soup its signature flavor is the sesame oil so some people like more some people like last I find that one teaspoon in this portion is perfect the shredded chicken goes back in then I'm going to stir all the ingredients next we're gonna add egg it's perfectly fine to use the whole egg with the yolk but I really like how the egg white looks in this soup because you have the yellow from the corn and then you just have the white from the egg white this is egg-cellent exciting exquisite I'm so sorry I have arrowroot starch as a thickener and you always want to add this kind of ingredient to water first before you put it directly into the soup so it doesn't clump so I'm going to add to a half a cup of water two tablespoons of arrowroot and give it a mix if you can't find arrowroot starch cornstarch is fine but every root is just a little bit better for you I have my egg white and I want to beat it as I'm gonna put it into my soup and then just very slowly break it up you'll start to see the egg form in the soup there we go and just a little bit more it's important to keep the soup moving so that you don't end up with big pieces of the egg throughout your soup the egg is forming in the soup and it's almost ready we just have to thicken it up make sure that your cornstarch or arrowroot starch has been stirred right before you pour it in you will definitely see your soup thicken right before your eyes where you can feel it be sure to continually stir your soup so that way you don't have any clumps and finally a little bit of white pepper if you don't like spicy you want to use a little bit less this is about a quarter teaspoon if you like it spicy then this is perfect break that up I have a tendency to use too much white pepper because I love it and it's like a surprise visitor because it gets you in the back end you have your soup and it's delicious and all of a sudden it's like oh we're ready to eat if there's any vegetarians in the group you can always make this without chicken finally we're gonna garnish with some scallions sliced on an angle so pretty oh yeah and that's how you make chicken sweet corn soup this recipe serves about four if you're making this as an appetizer before other dishes it's fantastic for two people if you just want this as a meal and if you have someone like my husband around then you will have a whole pot corn gratulations to myself for a soup well done boy yeah in this episode we will be making a chicken sweet corn soup I should know what I'm making right this soup is one of my favorites on a Chinese food item nope I've got a medium sized pot that's a pot right exquisite exciting and exciting excellent Oh for chicken sweet the name of the game these are the wrists vegan Oh wah wah wah and that's how you make chicken sweet corn soup there's a cat on my foot if you enjoyed this episode of Jolla food and cooking please like this video and share with your friends new videos will be going up each week on my channel so please subscribe to see the latest delicious healthy organic inspired Asian food recipes I'd love to hear from you so please comment below and tell me what you loved about this video and also what dishes you'd like to see me prepare in the future oh yeah