Sweet Corn and Chicken Soup

[Miruwin]

This is pretty much what you would be served up in any Chinese restaurant - its an all time favourite of mine and after a little bit of mucking around I finally got the recipe just right.

The easy way
Shred up half to 1 cup of leftover cooked chicken preferably breast
Heat around 3-4 cups of instant chicken stock in a saucepan
Add chicken meat
Sprinkle in some dried Chives, a little freshly ground black pepper and just a dash of soy sauce
Open a 425 gm can of creamed corn and add
Lightly beat an egg and when soup is simmering pour the egg in. Do not stir
When egg is cooked it is ready to serve


The hard way
Braise a small chicken breast. Shred it into smallish pieces.
Make some chicken stock up - about 3-4 cups. If your know what you are doing use the left over roast chicken bones and small inedible bits like skin and parsons nose and wings and boil for an hour or so to make your stock.
Strain and skim your stock and bring back to simmer
Add the cooked chicken meat
Finely slice a couple of shallots into rings and add
Add a little freshly ground black pepper and just a dash of soy sauce
Open a 425 gm can of creamed corn and add
Lightly beat an egg and when soup is simmering pour the egg in. Do not stir
When egg is cooked it is ready to serve

[Thoraf]

Does the easy way produce the same results as the hard way? And if so WTF would you bother doing it the hard way?

[Miruwin]

Slight improvement in taste if done the hard way as opposed to the easy way. This is of course dependant on how good you are at making chicken stock. Add to this that the Roast chicken gives a much better flavour too than the braised chicken