This is one of my husband's favourite home-made soups. It is extremely tasty and a fantastic winter dish. It serves 6.
Ingredients:
- 6 chicken drums
- 2 litres chicken stock
- 2 tins creamed corn
- 4 cloves garlic, finely chopped
- 1 teaspoon grated or minced ginger
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon Chinese five spice
- Salt & pepper
- Heat the oil in a large, deep saucepan
- Place the chicken drums in the pan on a medium heat
- Add garlic and ginger and stir through
- Sprinkle the drums with the cumin and Chinese five spice, salt & pepper
- Cook the drums until browned, turn over and cook until brown
- Keep turning until all sides are brown
- Add the chicken stock and increase heat to high until boiling
- Once boiling, reduce heat to low and simmer for at least 2 hours - the longer the better! I simmer it for 3-4hrs
- Turn heat off and using tongs and slotted spoon, pick all the meat off the bones
- Leave all the meat in the pot and remove all bones, gristle and skin
- It's up to you if you shred the meat - I leave it in chunks
- Turn heat to high again and add the tins of creamed corn
- Stir thoroughly
- Once boiling, reduce heat to low for at least half an hour. I leave it for another hour.
- Serve into bowls with buttered bread
No comments:
Post a Comment