Re-entering the Kitchen: Corn & Huai Shan Chicken Soup

Not sure whether this is true but I noticed that fresh Huai Shan (or Chinese yam) has made its frequent appearance at our local markets only in recent years. It seems easy enough to use this fresh Chinese herb for soups and after exploring a few food blogs, I decided to give it a shot.

blog-2011-cooking-OLYP6060-chinese-yam-soup

Ingredients

Half chicken – skinned, chopped into bite-size and blanched in hot water for a few minutes

Huai Shan – 1/2 stick, peeled, sliced into 0.5 cm thickness, soak in water to remove stickiness if preferred

Fresh sweet corn – 1 ear, chopped into 5-6 thick slices

Carrot – 2 sticks, peeled and chopped into chunks (I often include carrots in my recipes as Yang LOVES carrots.)

Water – 500 ml

Salt – 1/4 tsp

Method

1) Bring a pot of water to a boil over high heat.

2) Add chicken, sweet corn, carrots and fresh Huai Shan.

3) Bring all ingredients to a boil again. Cover the pot and reduce heat to its lowest and simmer for 30 minutes.

4) Add salt to season and turn off the heat. Serve while hot.

 

Flavour-wise something is lacking I felt. Maybe some red dates and wolf berries would improve the taste. :)

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