Recipe by Tara Summergreene
Words by Michelle Shearer
Who doesn’t need a good chicken soup up their arsenal? A lovely slow cooker jobby to bung on during the day, dinner done when you need it done. God bless the slow cooker.
Serves 2 families of 4
1-1.5kg chicken on the bone, thighs are best but whatever’s on cheap
1 bunch of coriander
1 birds eye chilli
1 3cm chunk of ginger
1 lemongrass stalk
1/2 bulb garlic
2 tins creamed corn
1 tin corn kernels
Rice vermicelli (optional though good to bulk up this meal if you have extra folk joining you)
2 beaten eggs (optional)
Cornflour mixed with a little water
Extra chilli to taste
Soy sauce to taste
Sesame oil to taste.
Pop your herbs and chicken into slow cooker, cover with water and cook on low for 9 hours.
Pull everything out of broth, take meat off bones, pop meat back in with a bit of cornflour slurry for consistency. Add corn and stir.
Add noodles, simmer until tender.
Stir through eggs and serve, adding chilli, soy sauce and sesame oil to taste.