Chicken And Baby Corn Soup - cooking recipe

Ingredients

1 (6 ounce) boneless skinless chicken breasts
2 tablespoons canola oil
5 scallions, thinly sliced
1 red bell pepper, chopped
2 garlic cloves, crushed
4 1/2 ounces baby corn, sliced (canned)
7 ounces corn kernels (canned)
4 cups chicken broth
2 tablespoons dry sherry
2 teaspoons cornstarch
1 teaspoon hot sauce, such as Cholula
1/4 teaspoon saffron
2 tomatoes, diced
2 tablespoons cilantro, finely chopped

Preparation

Clean chicken breast, then cut lengthwise into four strips. Thinly slice strips across the grain.
In a large saucepan or stock pot, heat the oil over medium-high heat, until almost smoking, and then add chicken, stirring constantly. Cook chicken 3-4 minutes or until lightly browned.
Add the scallions, bell pepper, and garlic, and cook, stirring, 2-3 more minutes.
Add the baby corn and stock and bring to a boil. Cook 3 minutes.
Add the corn kernels and hot sauce, and continue to cook about 5-7 more minutes.
Blend the sherry and cornstarch and add to the soup. Add the tomatoes and cook an additional 2-3 minutes.
Just before serving, add the saffron threads, allowing them to dissolve for a few minutes. Then stir in the cilantro and serve hot.