I cooked this a couple of years ago for my cousin May when she visited us in Melbourne. She took one mouthful and said, “this is your mum’s soup”, even though she hadn’t tasted it in 20 years. What a wonderful compliment!
My version of mum’s soup is not an exact replica but that hardly matters; I only hope that there will come a time when my children cook for their extended family and they experience the same nostalgic thrill of recognition that May did.
INGREDIENTS
4-6 chicken thighs
1 litre chicken stock
1 can creamed corn
1 can corn kernels, drained
6-8 spring onions, finely chopped
1 large piece fresh ginger or 1 heaped teaspoon minced ginger
1 egg, beaten
1 tablespoon Shaoxing wine
Light soy sauce
Sesame oil
White pepper
METHOD
In a large pot add stock, ginger and half the onions. Simmer chicken thighs until cooked through, then remove and shred using two forks (they will be too hot to use your fingers).
Add both cans of corn to the pot, return chicken thighs and bring back to boil. Once boiling, reduce heat to simmer, and pour in beaten egg, stirring furiously the whole time. Then add Shaoxing wine, light soy sauce and white pepper to taste.
Turn off the heat and add a few glugs of sesame oil, mixing it in. Serve in individual bowls garnished with reserved spring onion.
