Sweet Corn-Chicken-Rice Soup and Chicken Fritters

1 whole chicken (about 3 pounds) with or without skin

6 cups water

1 ounce extra-virgin olive oil

4 green onions, chopped

1 green bell, pepper chopped

2 ribs celery, chopped

10-12 baby carrots, chopped

2 teaspoons fresh ginger-garlic paste

4 ounces whole milk

2 tablespoons flour

1 teaspoon Italian seasoning

Salt and pepper to taste

2 cans (15.25 ounces each) whole kernel corn (lightly pureed with a hand

blender)

1 egg, beaten

2 cups cooked white rice

Fritters

1 egg

1 tablespoon flour

1 teaspoon each chopped fine cilantro, jalapeño pepper, green onion

½ cup bread crumbs

1 tablespoon fresh ginger-garlic paste

Salt and pepper to taste

Oil for deep frying

In a heavy bottom 12- to 14-quart stock pot combine all the chicken, water, oil, onion, bell pepper, celery, carrots, garlic-ginger paste, milk and flour and Italian seasoning. Bring to a boil and simmer on low for 1 hour. Turn off stove and remove the chicken from the pot. Shred the chicken and keep one-third for the soup and the rest for the fritters.

With a hand blender purée the stock. Add the corn and shredded chicken to the stock and bring to a boil. As the mixture is boiling add the whisked eggs and keep stirring so the egg will form strands in the mixture. Add cooked rice - make sure it does not appear too watery. Taste the corn-chicken-rice before serving for salt and seasoning.

For the fritters: In a large bowl combine the shredded chicken, egg, flour, chopped cilantro, pepper and onion, bread crumbs, ginger-garlic paste and salt and pepper; mix well. Form into bite-size fritters, but not too tiny.

Heat the oil to medium high. Drop the fritters into the oil and fry at medium high but make sure they do not get too brown. The fritters must have a golden color so adjust the temperature of the oil accordingly.

Serves four.

Cook's note: This is a good use for leftover rice. If you don't have any, leave it out.

Aban Daboo, Aurora