| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Chinese | Soup | 4 | Servings |
INGREDIENTS
| 2 | tb | Smoked ham |
| 1 | Chicken breast | |
| 2 | ts | Sherry |
| 2 | Egg whites | |
| 1 1/2 | c | Canned creamed corn |
| 6 | c | Stock |
| 1 | ts | Salt |
| 1 | ds | Pepper |
INSTRUCTIONS
1. Mince ham. Skin and bone chicken breast; pound meat with mallet or side of cleaver, then mince fine, removing tendons. Add sherry to chicken and mix. 2. Beat egg whites until fluffy but not stiff. Fold into chicken mixture. 3. With egg beater, beat canned corn until creamy. Bring stock to a boil. Add corn and simmer, covered, 2 minutes. 4. Add chicken mixture. Bring slowly to a boil again. Then stir in salt and pepper and remove from heat at once. Garnish with minced ham. VARIATIONS: In step 1, omit sherry and combine minced chicken with 1/2 cup cold stock, 1 tablespoon cornstarch and 1/2 teaspoon salt. Garnish with 1/2 cup spinach, slivered; or 1/4 cup Chinese parsley sprigs and 2 tablespoons almonds, toasted and slivered. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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