BASIC CHICKEN STOCK

Gai Sheung Tong

Chicken bones and trimmings (giblets, neck, feet, etc) 1 medium chicken breast with skin on (optional: see note below) 2 litres (10 cups) cold water 2-3 small stalks of celery with the leaves Several stalks of fresh coriander (cilantro) 2-3 slices ginger 5mm thick, 3cm diameter 1 small onion, peeled 2 teaspoons whole black peppercorns Salt to taste (about 1 tablespoons OK for me) Place chicken parts in a large saucepan and cover with the water. Add remaining ingredients and bring to a boil. Cover and turn heat down to low. Simmer for 45-60 minutes. If very fatty, chill the stock, skim off the fat and discard it. Strain the stock and its ready to use for soups and other recipes. Keeps up to a week in the fridge. [Note: I use this stock when I make chicken and sweet corn soup (recipe below). I usually add one medium-sized chicken breast to the trimmings, because I use the white meat in the soup.]

CHICKEN VELVET AND SWEET CORN SOUP

Gay Lim Sook Mi Gai Tong
1 chicken breast, cooked teaspoon salt 2 tablespoons cold water 2 egg whites, beaten until white and frothy 1 litre (5 cups) chicken stock (above) 1 small can (about 200-300g OK) cream-style sweet corn 1 tablespoons cornstarch (or similar) plus 3 tablespoons cold water 1 teaspoon sesame oil 2 tablespoons Chinese wine or dry sherry
Options for garnish: 2-3 thin slices of ham or bacon, shredded OR thinly-sliced green onions (negi, ajisai-negi or similar)

Remove skin and bone from breast meat. Chop the flesh as finely as possible, until it is almost a paste. Add salt and cold water, mixing well. Fold in the beaten egg whites. Strain the chicken stock into a saucepan, bring to the boil and add the corn. Bring slowly to the boil again, on low heat. Then stir in the cornstarch mixed with a little cold water. Return to boil, stirring, and cook until thickened, about 1 minute or so. Stir in the sesame oil, wine or sherry and the chicken velvet. Stir and simmer for a few minutes more. Serve at once with your chosen garnish.
Option: You might also like to provide some black Chinese vinegar at the table. You could add sharks fin or crab-meat to this delicious recipe