Back in July I posted this chicken, corn and egg soup recipe. LOLOL, right? Besides the obviously thoughtless styling please allow me to explain my revisiting of this post. I’m in my third year of university (Bachelor of Digital Media) and for my final project I’ve (foolishly?) proposed to design and photograph my very own cookbook. It’s pretty exciting. Here’s a working cover:
Playing the role of both chef, stylist and photographer really takes its toll to the point I’ve been flailing and shouting about never wanting to be a photographer anymore, ever. However I must always keep in mind this is all for the greater good despite the fact I’ll never be able to sit and enjoy my lunch without having spent an hour taking photos of it for the next seven months. Most entries you’ve seen this year will be compiled in my book so THANK YOU SO VERY MUCH to everybody who has offered kind and constructive words re: photography. Keep it coming. And don’t get afraid to get nasty; I’m used to getting my butt kicked at uni so if you see something you don’t like please go nuts with it.
On to the food; my prior entry explained this soup came about whilst I was very, very ill but this time around I’ve spared a little more effort to transform this into a more graceful dish (using real stock this time, not the supermarket type! Wow!); someone on Pinterest even mentioned I should probably have chicken pieces in here, so thanks for your feedback! I have delivered. This should serve around four friends.
Chicken + Corn + Egg Soup
(an original recipe)
1L chicken stock (please refer to this recipe)
1 tsp sesame oil
1 tbs ginger, minced or finely grated
2x 420g cans creamed corn
1 tbs soy sauce
1 tbs corn flour
Salt and pepper, to taste
Chopped shallots, to serve
1. Prepare chicken stock as per these instructions. Once drained and cooled remove chicken from the bones, lightly shred and reserve for later.
2. In a medium-sized pot sizzle the ginger in sesame oil until fragrant. Add the stock, creamed corn and soy sauce and stir to combine.
3. In a small bowl combine cornflour with equal part water and stir until dissolved. Pour into soup and stir – this works as a thickening agent.
4. In another small bowl whisk the two eggs. Slowly pour in them in ensuring the soup is hot so they cook almost immediately. This will create a lovely, light weave of egg throughout your soup.
5. Ladle out in bowls and adorn with a generous pinch of shredded chicken reserved from earlier. Garnish with chopped shallots and cracked pepper.
Let’s get these bad boys side-by-side; here’s a comparative image from August 2011 to now illustrating a significant improvement of styling and photo editing. Funny how I used to think the photo on the left was the bees knees:
… and in another year’s time I’ll probably be looking back at these photos having a solid laugh too (in fact I’m already finding reasons to dislike them – I’m still clumsy with dark coloured backgrounds). At least it’s comforting to know there’s always room for growth and improvement, right?
PS. On a completely unrelated note – does anybody here use Instagram? Since it’s now available for Android I’ve completely jumped aboard, let’s be friends! My username is bananasoiree.