This is the the dish that inspired Paul Simon's song when he saw it on a menu at a NY Chinese restaurant. The next time you hear Mother and Child Reunion you will think about this recipe too.
- 1 whole chicken or 4 chicken quarters cut up
- 1 carrot, cut up into large chunks
- 1 stalk celery, cut up into large chunks
- 1 onion, cut into quarters
- 1 teaspoon black peppercorns
- 1 teaspoon kosher salt
- 2 tablespoon soy sauce
- 1 tablespoon Mirin
- 1 cup canned corn
- 1 cup canned cream corn
- 2 tablespoon corn starch dissolved in 1/4 cup water
- 2 eggs
- 6 scallions, chopped
- 1 teaspoon sesame oil (optional)
- 1/2 teaspoon sriracha (optional)
- 3 cup cooked rice
Place chicken, carrot, celery, onion, peppercorns and salt in a large pot. Cover with water. Simmer fro 1 hour. Remove the chicken and take the chicken off the bones, cover and set aside in fridge for later use. Put the bones back in the soup pot and simmer for at least another 2 hours.
Strain soup and put the stock back in the clean pot. (if desired stock can go in the fridge at this point for future use)
Bring stock up to a boil and add soy sauce, mirin, and both cans of corn. Add cornstarch mixture and allow to boil for a few minutes to thicken. Turn off the heat and stream the eggs in slowly while stirring the pot with a fork in an S like motion.
Once all eggs have been stirred in add the chicken back in and you are ready to serve.
Place a spoon full of rice in a bowl. Pour soup with chicken over top. Sprinkle on scallions and then drizzle a drop of sesame oil and sriracha if desired.