Chinese Sweet Corn and Chicken Soup with touch of Indian flavor

Because I COOK or PREPARE meals so far and between, I feel the need of blogging the recipes every time I cook. I know, it doesn't sound like I should be saying this as a wife of a man. hahaha. But this is our household ;-p  Today, I had an whole day to myself, just relaxing and catching up with things. When I called my husband about dinner tonight, he screamed and was letting everyone around him know that his wife was cooking!  I could hear on the other side of the phone.. :-D !

This recipe is from my favorite chef ,Aarti Sequeira, from FoodNetwork TV show. I DVR every episodes and always on quest of finding recipes I can try. And today, this is IT!!!  I had to drive to the grocery store real quick to get things I need. I always end up calling him from the store if we have 'this' or 'that' because he is in charge of items in fridge and cabinets. I don't always know about my kitchen well to the T like he does!  I think we make a good couple! 

Start to Finish : 1 hour

Serving : 4-6 people

1 leek, green parts too. sliced in half and wash well

1 carrot, chopped in half

3-inch chunk of fresh ginger (no need to peel)

1 tsp whole coriander seeds

1 tsp whole black peppercorns

2 big chicken breasts

3 (14oz) cans creamed-style corn

2 chicken bouillon cubes

3 tbsp finely chopped ginger

4 scallions, chopped finely

1 tsp sesame oil

1/4 cup cornstarch

1/4 cup cold water

2 egg whites

1 tsp rice vinegar (not regular white vinegar. If you don't have it, that's ok.)

Kosher salt and ground black pepper to taste

cheesecloth ( if you don't have it, you can use coffee filter and use any string to tie )..

1. Into a big pot, pour 10 cups water, leek, carrot and ginger chunk. Place the coriander and peppercorns into a small sachet ( like teabag, made out of cheesecloth or coffee filter) and throw that in the pot, too.

2. Skin the excess fat on the chicken breasts and throw them into the pot as well. Allow the pot to come to a boil, and turn it down and simmer. Cover it until the chicken is cooked and tender 30 minutes.

3. Remove the chicken and allow to cool. Strain the stock and discard the leeks, carrots, ginger and the sachet.

4. Return the stock to medium heat. Add the cream corn, bouillon cubes, chopped ginger, (hint of garlic power or paste if you have), scallions, and sesame oil. Let it simmer while you shred the chicken using fork.

5. Turn up the heat to high and bring the soup to a boil.  In a small bowl, mix the cornstarch with water. Add half to the soup. Boiling will allow the cornstarch mixture to thicken the soup.  You can add more cornstarch mixture depending on how thick you want the soup to look.

6. Turn the heat back down to medium.  In another small bowl, beat the egg whites with a little water. Stir the soup in circles as you add egg whites. It should form white wisps on the surface of the soup.

7. Add the shredded chicken and rice vinegar. DONE!

8. You can add chopped scallions as garnish! I put parsley only because I LOVE parsley.