Corn, Carrot and Chicken
Soup Recipe
This is a sweet and simple Chinese soup recipe. If your appetite is not big, you can eat this soup simply with rice as all ingredients in the soup can be eaten (except for the corn stem and chicken bones, of course). The ingredients include sweet tasting vegetables - corn, carrot and pumpkin. You may replace the chicken with pork ribs if desired.
Cooking Ingredients (serve 3 - 4):
600g chicken parts (with bones)
2 carrots
2 sweet corns (also called maize)
1/4 pumpkin (optional)
12 cups water
Salt to taste
Cooking Directions:
1. Wash, peel and chop the carrots and pumpkin into chunks.
2. Remove the leaves, silk and stalks of the corns. Wash and chop into chunks.
3. Add carrots, corns and water into a pot and bring to boil. Then simmer for 10 minutes on low heat.
4. Add rinsed chicken parts and turn up the heat to bring to boil. Then simmer for one hour on low heat.
5. Add pumpkin into pot and simmer for another 15 minutes. Pumpkin is added last as it gets cooked more easily.
6. Add salt to taste. Add a bit first. Stir, taste and add more if necessary so that the soup does not turn out too salty.
7. Serve warm.
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