Chicken Corn Soup Recipe | Food Diaries | Zarnak Sidhwa | Appetizer

Method:
Marinate the chicken with water, corn flour and oyster sauce. Blend ½ cup of the corn and set aside. Add the chicken stock, minced and whole corn and turmeric powder to a pot and bring to a boil. Add the sesame oil, salt and white pepper. Add the chicken to the soup and cook. Mix the corn flour and chicken stock slurry until incorporated and slowly whisk in. Slowly pour the beaten eggs into the soup. Do not stir immediately or the large ribbons of egg wont form. Stir in half of the spring onions. Drizzle a bit of sesame oil over the top and sprinkle some chopped coriander and ground black pepper. Top with remaining spring onions and serve.

Method:
Melt the butter with the chocolate and coffee powder, set aside for a few minutes and then whisk in the icing sugar, cocoa powder, egg yolks and salt. Beat the egg whites and caster sugar until firm but not dry. Fold the whites into the cooled chocolate mixture. Beat the cream and vanilla until it forms firm peaks. Fold the cream lightly but thoroughly into the chocolate mixture. Pour into a greased and lined with cling loaf pan, smooth the top, fold the plastic wrap over the top and chill overnight. To serve, turn the terrine out of the mold and unwrap it. Spoon a puddle of Orange Sauce in the middle of each dessert plate and place a slice of the terrine in the middle. Sprinkle lightly with orange zest and sea salt.

For the Orange Sauce:

Beat the egg yolks and sugar until very thick. Reduce to low speed and mix in the corn flour. With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it reaches 180 degrees F on a candy thermometer and thickens so that the mixture will coat the spoon. Don’t overcook or the eggs will scramble. Immediately pour the sauce through a fine sieve into a bowl and stir in the vanilla essence, orange juice and orange zest. Cover and chill.