| 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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