Broken Promises

I usually don't try to break my promises. I like this old Chinese Proverb, "A broken promise - is worse than a broken bone" . A promise which is kept is simply the fulfilment of an obligation. It takes many kept promises to build up trust and one broken promise to destroy it. The value of a promise depends entirely upon how highly you value the integrity of the promiser.

So with that said, I am not going to give you the bread roll recipe I promised yesterday, but have to delay it for a few days - sorry to those who came especially to see it.

Speaking of the Chinese, they really make good soup. They don't make great cars, beer or clothing but they sure do know how to make good food and present one of a kind Olympic Games! You also have to admire their "We'll do it our way"attitude, that would make even Frank Sinatra proud.

A must have at any Chinese diner is chicken and sweetcorn soup, made so hot it burns your mouth and everything north of the knees. Recreating the authentic Chinese restaurant chicken and sweet corn soup has been one of my long term projects, and while I still can't get it to be that hot, I have the taste just right.

The secret is in the simplicity of the ingredients, this is a KISS (Keep It Simple Stupid) recipe.
I do apologise for the photograph, I can't seem to get the soup shot right yet (another work in progress).


Chicken and Sweetcorn Soup
Makes for 8

400g Skinless, boneless Chicken Fillets
4 Sweetcorn on the cob (remove the leaves and hair)
Salt and White Pepper
1 Chicken Stock cube
1 pinch of Sugar
10ml Peanut Oil
10ml Sesame Oil
30ml Corn Flour mixed with cold water (use more if the soup is not thick enough for your taste)
2 Medium Eggs beaten


Boil the chicken and the sweetcorn, in about 2.5 litres of water on the cob for about 20 minutes until soft.
Drain (and keep) through muslin (or a clean tea towel) the cooking liquid into a clean pot.
Replace the cooking liquid back on the stove.
Shred the chicken and remove the corn from the cob.
Place the chicken and corn back into the pot and all al the ingredients, except the cornflour and the eggs.
Cook on high heat for 2-3 minutes and then add the cornflour and keep stirring while the mixture thickens and turns white - another 3-5 minutes.
Slowly pour the beaten eggs into the soup and keep stirring to break up and make threads.
You do not want lumps of egg.
Continue to boil for another 2 -3 minutes and serve HOT!