Light kailan soup with corn kernels

Ingredients for 2 servings:

• 250 g chicken giblets, frozen
• 400 g water
• 4 g chicken stock powder
• 1 tsp umami seasoning, red or crystalline
• 1 tsp sauce (bulgogi sauce)
• 1 small bouquet garni
• 2 small Kailan (Chinese broccoli) with flowers
• 2 tbsp corn kernels, from the can
• 15 g mung bean sprouts

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 20 minutes

A light soup to end a multi-course meal. Recipe from southern Chinese cuisine.

Thaw the chicken giblets, wash them, and place them in a small casserole dish. Add the water, chicken stock, sauce, and umami. Rinse the bouquet garni, trim, chop, and add it. Simmer with the lid on for 1 hour. Strain and press, discarding any solid parts, season the stock to taste, and keep it hot with the lid on. In the meantime, wash the kailan and remove all leaves except the petals. Cut off the flower, including the approximately 6 cm stem and petals, and blanch in the stock for 2 minutes. Separate the leaf stalks and leaves from the stem and use for another purpose. Cut off approximately 1 cm from the bottom of the kailan stems. Peel the stems, cut them crosswise into approximately 5 mm thin slices, and blanch in the stock for 3 minutes. Add the corn kernels to the soup broth with 2 tablespoons of the corn brine. After 2 minutes, divide the kailan slices and flowers among the serving dishes. Pour the hot broth over the soup, serve, and enjoy. Note: In classic Chinese cuisine, a light soup is served at the end of a feast.