| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Chinese | Soup | 8 | Servings |
INGREDIENTS
| 2 | qt | Chicken stock |
| 1 1/2 | lb | Creamed corn |
| 1/2 | lb | Fresh chicken meat; diced |
| 6 | tb | Cornstarch |
| 4 | Egg whites | |
| 2 | ts | Salt |
| 2 | tb | Sugar |
| 1 | ts | White pepper |
INSTRUCTIONS
Heat the chicken stock to boiling; add the corn and cook 5 minutes. Place the chicken in a bowl. Sprinkle with 2 tablespoons cornstarch and add 2 egg whites. Stir together 1 minute. Saute the chicken in a lightly oiled skillet over medium heat for about 2 minutes; remove and reserve. Dissolve the remaining cornstarch in 3/4 cup cool water; add the salt, sugar, pepper, and the dissolved cornstarch into the hot soup. Stir until thick and smooth. Beat the remaining 2 egg whites and add with the cooked chicken to the soup. Heat almost to a boil and serve. PLUM BLOSSOM STEMMONS FREEWAY NORTH, DALLAS WINE: WANG FU From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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