How’s your week going so far? I hope you all had a blast dressing up and trick or treating last Halloween. Mine has been super crazy busy and will be for the next couple of weeks. Before I head to our recipe for today, chicken corn soup (yummy!), let me tell you what’s keeping me tied up these days.
I am in the process of changing my recipe plug-in as the one I am currently using is no longer supported by the developer. It hasn’t given me problems yet, knock on wood, but I want to be proactive and do the switch before it does. Besides, it hasn’t been Google compliant for a year and if I want to improve my traffic from search, I need to make the move a priority.
The new recipe plug-in I will be using has plenty of features I am very excited about but it’s a bit more complicated than what I am used. And although it has one-click import tool, I have to go through all the recipes to check for glitches. With 500-plus recipes here on Kawaling Pinoy and almost 300 more on my other blog, Onion Rings and Things, you know it’s going to take me forever and day.
If you don’t hear from me for a good while, you know I am not out in the Bahamas sun-tanning but in my mini office working my butt off. 🙂
It’s going to be a very stressful project but I am really excited to see it all come together. The photo above is how the new recipe card will look like and as you can see, it will give you the ability to adjust the recipe according to the servings you want and switch from Metric to Imperial with one easy click! We use Imperial units here in the U.S. (1 cup vs 240 ml) but I know readers from the Philippines who use the Metric measurement will find this feature very helpful.
I am pretty stoked about this update and I can’t wait to have it in place. Once I sift through the chaos, it will be a better user experience for Kawaling Pinoy’s readers (you, thank you!). #fingersandtoescrossed I will be done before December rolls in. 🙂
Anyway, back to our chicken corn soup. Did I mention this is so yummy? I used a pack of white corn I had leftover from the binatog from last month to pull the soup together but you certainly use canned or frozen corn kernels. This is a very easy dish to make but definitely not lacking in wow factor. Hearty and delicious, it’s perfect for the chilly winter ahead.
Try this chicken corn soup for dinner tonight and keep warm, my peeps!
- 1 pound chicken, bone in
- 5 cups water
- 1 onion, peeled and quartered
- 3 cloves garlic, peeled and pounded
- 1 thumb-size ginger, peeled and pounded
- 1 tablespoon salt
- 1 teaspoon peppercorns
- 3 white corn ears, shucked
- 1 tablespoon soy sauce
- 4 teaspoons cornstarch
- 2 eggs
- green onions, chopped
- In small, heavy-bottomed pot, arrange chicken in a single layer. Add water, quartered onions, smashed garlic cloves, thyme, bay leaf, salt, and peppercorns.
- Bring to a boil, skimming scum that floats on top. Lower heat, cover, and cook in barely a simmer for about 15 minutes or until thermometer inserted in the thickest part of chicken reads 165 F.
- With a slotted spoon, remove chicken from pot and allow to cool to touch. Coarsely shred chicken and keep warm. Discard bones. Using a fine mesh sieve, strain liquid. Discard aromatics and reserve 4 cups of the broth.
- Using a knife, make long downward strokes on the corn ears to separate kernels. Using a spoon, scrape cob to extract remaining bits and liquid. Discard cobs.
- Add corn and soy sauce to pot. Cook for about 8 to 10 minutes or until tender. Increase heat to a boil.
- In a small bowl, combine 3 teaspoons of the cornstarch with about 2 tablespoons of water. Stir until dissolved and smooth. Add to pot, whisking vigorously to prevent lumps. Continue to whisk until mixture begins to thicken. Lower heat to a gentle simmer.
- In a bowl, combine eggs and the remaining 1 teaspoon cornstarch. Whisk together until smooth. Slowly drizzle egg mixture into soup and let stand for 15 seconds and then stir gently stir to break up.
- Add chicken. Season the soup with salt and pepper to taste. Ladle soup into servings bowls and sprinkle with green onions. Serve hot.