21 January 2008

Temari Balls and Chinese Corn Soup


Okay, these aren’t food…..but aren’t they gorgeous?! My sister-in-law, P, makes these! They are called Temari balls. They are a traditional Japanese craft she picked up on somewhere between her interest in woodcutting and kimono silks. She is always making something amazing!
P cooks amazing things too! Over the past couple of years she has explored many areas of Chinese cooking. She enjoys trying her hand at other Asian cuisines too. She spends long hours preparing dishes from scratch and she and my brother are always telling interesting stories about her adventures in the kitchen.

In January I often find my curiosity turning toward Asian cuisine as I search for recipes that are light and healthful, and, since I couldn’t stop taking pictures of those Temari balls P sent me for Christmas, I decided to ask her for a recipe to post along with the photos of her colorful creations. I was a little concerned that the recipe would be complicated and difficult to explain, but I knew she would share something well worth the effort.

What she shared with me turned out to be not only well worth the effort but quite simple as well. This recipe for Chinese Corn Soup starts with canned creamed corn. Add some leftover chicken, scallions, and a few other basic ingredients and you have an easy and delicious foundation for dinner. I served it with Thai Joe's Prig Khing Green Beans from the freezer section at Trader Joe’s.



Chinese Corn Soup

2 cups canned cream style corn
2 cups chicken broth
2 cups water
½ cup cooked chicken, chopped or shredded
2 green onions, thinly sliced
3 Tablespoons cornstarch
3 Tablespoons water
2 eggs, beaten
½ teaspoon toasted sesame oil

1/2 cup frozen shrimp, thawed, if desired

Combine corn, chicken broth and water. Heat to a boil.

Add chicken and green onions, setting aside a few pieces of green onion for a garnish.

Mix the cornstarch and three tablespoons of water. Add to the soup stirring constantly until thickened.

Whisk the eggs and pour them in a thin stream into the simmering soup while continuously stirring.

Cook one minute longer. Stir in most of the shrimp, if desired, reserving enough for a garnish. Remove from heat.

Stir in the toasted sesame oil. Ladle into bowls and garnish with shrimp and green onions.

Serve and enjoy!

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