Thursday, March 19, 2009

Watercress and Corn soup

What do you need?
- 1 sweet corn
- 1 bundle of watercress
- 1/2 chicken bones

How to do it?
Boil 1 pot of water, after water is boiled, using a cup (with handle), carefully scoop out a cup of hot water to blanch the chicken bones.
This will sterilise it as well as wash away all the blood.

Place chicken bone in pot and start boiling the chicken stock.

Before cutting away the string bundling the water cress, you may want to trim off the end of the stalks as it may be contaminated.
Wash thoroughly. Cut the water cress into 4cm long using the scissors and let it drop directly into the chicken stock.

Peel the leaves off the corn, wash corn, break it into 2 using ur hands, hold the corn upright and cut through the corn to release the kernels from the cob. This will expose the fleshy bit of the corn and allow the corn juices to release into soup.

Throw corn kernels and cob into soup.

Bring to boil, turn heat to low and boil for at least 2 hours.

To serve, place 1 teaspoon of light soya sauce into bowl directly and scoop soup into bowl.

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