It is so cold in my house. As I’m typing this, I’m sitting at my desk and wearing wool socks, a thick wool jacket, and gloves. And there’s a heater on. When it’s this cold (and I’m in California so it’s nowhere as cold as everywhere else!) all I want is a piping hot bowl of soup. To make the ultimate comfort dish, I combined some of my husband’s favorite dishes including Chinese corn soup and porridge to make Chinese chicken and rice corn soup. It’s incredibly easy to put together but still looks fancy with the crispy shallots and scallion oil. Heck, the soup is so delicious I’ll eat this year-round.
**Helpful tips and common mistakes
Chinese corn soup is probably one of the easiest Asian soups to make. All you do is combine canned creamed corn with chicken stock, swirl in some egg, and it’s done. You may be hesitant to try canned creamed corn but let me tell you, it’s delicious. Plus corn isn’t in season in the winter so it’s the perfect way to cheat and still get that sweet corn flavor.
Today we’re elevating the basic corn soup and transforming it into a Chinese chicken and rice corn soup. Take the basic idea of Chinese corn soup, add rice, and shredded chicken, swirl in that egg, and finish with spicy scallion oil and crispy shallots.
To make the shallots, heat thinly sliced shallots with oil over medium-low heat. Slowly cook the shallots until they get browned. There is a thin line between when the shallots turn golden and when they burn so keep a close eye on them. Remove the shallots with a slotted spoon and drain them on paper towels. The shallots will become crispy as it cools. Alternatively, you can always buy fried shallots sold at Asian markets. Oh, and go ahead and save that shallot oil and use it to make a tasty vinaigrette.
For the scallion oil, simply combine equal parts sesame oil with chili oil and sliced scallions.
Once the Chinese chicken and rice corn soup becomes the consistency of porridge, swirl in that beaten egg. Let it sit for 1 minute to allow the egg to cook, then stir the soup. Add in the shredded chicken and serve with the prepared crispy shallots and scallion oil.
I made sure to make enough of this soup to feed both my husband and me and it still wasn’t enough. He went for seconds and soon the entire pot was gone. I take it that it was quite good.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.