Chicken, sausage and corn soup

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


1.25 kg (2 lb 12 oz) chicken thighs on the bone, trimmed of excess fat, skin left on

200 g (7 oz/1 cup) medium-grain white rice, washed

1 tablespoon finely shredded fresh ginger

3 teaspoons Chinese rice wine

2 teaspoons Chinese rice vinegar

3 teaspoons soy sauce

1 1/2 teaspoons caster (superfine) sugar

1 teaspoon sesame oil

3 Chinese pork sausages (lap cheong), about 100 g (3 1/2 oz), available from Asian food stores

400 g (14 oz) tin corn kernels, drained

ground white pepper, to taste

1 small handful chopped coriander (cilantro)

1 spring onion (scallion), thinly sliced

50 g (1 3/4 oz/1/3 cup) chopped roasted unsalted peanuts, to serve


1. Put the chicken thighs in a large heavy-based saucepan. Pour in 1.5 litres (52 fl oz/6 cups) water, adding a little extra water to cover the chicken if necessary. Bring the water to a simmer, skimming off any froth that rises to the surface. Reduce the heat to low and cook, uncovered, for 1 1/2 hours, or until the chicken is very tender, skimming often. Remove the chicken to a bowl and set aside to cool.

2. Skim as much fat as possible from the chicken broth. Stir in the rice, ginger and 1.5 litres (52 fl oz/6 cups) water and bring to a simmer. Reduce the heat to low, then partially cover and simmer for 2 hours, or until the rice is very soft and breaking up and the mixture is the consistency of thin porridge - you may need to add more water now and then during cooking.

3. Meanwhile, when the chicken is cool enough to handle, remove and discard the skin and bones. Using your fingers, finely shred the meat, then combine in a bowl with the rice wine, rice vinegar, soy sauce, sugar and sesame oil. Toss to combine well, then cover and set aside.

4. When the rice is very soft, very thinly slice the sausages and add to the soup. Cook for 2–3 minutes. Add the chicken mixture and corn, stir to combine well, then season to taste with sea salt and ground white pepper. Bring the mixture just to a simmer and cook over low heat for 2–3 minutes, or until the sausage is cooked and the chicken is heated through.

5. Divide the soup among large warm bowls. Sprinkle with the coriander, spring onion and peanuts and serve immediately.