Ingredients

The following ingredients have 4 Servings
  • 500 g chicken thighs bone-in, cut in smaller chunks
  • 4 corn cobs
  • 100 g baby spinach
  • 1 litre chicken stock
  • 2 cups water
  • 1 small white onion, finely chopped
  • 4 cloves garlic, minced
  • fish sauce
  • freshly ground black pepper
  • oil

Instruction

  • Season chicken generously with salt and set it aside for 15 minutes.
  • Using a knife slice between the kernels and the corn cob to separate kernels. Set them aside including the cob.
  • In a pot add oil then sauté garlic and onion.
  • Add the chicken and brown on all sides.
  • Pour the chicken stock and water, add the cob then bring it to a boil, remove any scum that rises from the top. Simmer for 25 minutes. Then set aside.
  • Using a sieve drain liquid into another pot.
  • Flake the cooked chicken and add it to the drained liquid together with the corn kernels.
  • Bring to a boil and simmer and cook for 15 more minutes. Add more water if needed.
  • Turn heat off then add the spinach leaves.
  • Season with fish sauce and freshly ground black pepper.