Velvet Chicken And Sweet Corn Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains, Dairy | Chinese | Chinese, Poultry, Soups | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Boneless chicken breasts cut |
| into 1/4" strips | ||
| Marinade: | ||
| 2 | Egg whites, beaten | |
| 2 | T | Cornstarch |
| 1/8 | t | Salt |
| Deep fry | ||
| 3 | c | Peanut oil |
| Assembly | ||
| 17 | oz | Can creamed corn |
| 3 | c | Chicken stock |
| 1 | T | Light soy sauce |
| Salt & pepper to taste | ||
| Sesame oil |
INSTRUCTIONS
Cut the chicken and pat dry on paper towels. Mix with the egg-white marinade and refrigerate for 30 minutes. Heat the oil in a saucepan or wok to between 280 and 300 degrees, no hotter. Deep-fry the chicken strips in the oil just until they are barely tender. They will not brown. Heat the creamed corn along with the soup stock and light soy. When hot add the chicken and season to taste with the salt and pepper. Add the sesame oil drops to garnish and serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1693
Calories From Fat: 1475
Total Fat: 166.7g
Cholesterol: 54.8mg
Sodium: 462.8mg
Potassium: 459.1mg
Carbohydrates: 29.7g
Fiber: 2.6g
Sugar: 4.7g
Protein: 25.6g