It was my turn to cook again a few days back and one of the tasks was to have a soup, I was trying to 'think out of the box' as I didn't want to cook just 'yet another typical soup', hence I eneded up with this soup, hopefully everyone enjoys this experimentation of mine....To start off with, cut out 3 corn cob worth of corn kernels (keep the cores), prepare 1 red spanish onion (finely chopped), 3 cloves of garlic, 3pc dried chilie (coarsely chopped), 1tbsp hot paprika powder, about 8 drumsticks (you can adjust this accordingly), 2tbsp of butter, 1tbsp golden syrup, 5tbsp light soy sauce, salt and pepper to taste.
To marinade the drumsticks, lightly draw a few knife cuts on the meat, season with additional light soy sauce, black pepper powder, a dash of Chinese shao xing cooking wine, and some sugar, leave to sit for about 15 minutes.
Meanwhile, heat a soup pot, lightly sautee the onion with 1tbsp of melted butter. Add in garlic when the onion starts to turn brownish, continue to sautee for a minute or so, stir in the corn kernels and sitr fry over medium-high heat. Add in golden syrup at this point, followed by the hot paprika powder, salt, pepper and continue to stir-fry until the corn kernels start to brown. Cover with water and bring to boil with lid covered, add more water to allow it to simmer off later on. Add in the drumsticks and corn cores as soon as the water boils, stir throughly, add in 5tbsp of light soy sauce, bring to boil again and cover with pot lid to allow to simmer over low-medium heat for about 30-45 minutes or even more if desired. Remove lid, add in the remaning butter, add seasoning to taste if desired, done, serve hot.
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