| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy, Eggs |
Chinese |
Chinese, Soups/stews |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Peanut oil |
| 4 |
|
Green onions, minced |
| 1/2 |
ts |
Fresh ginger root, minced |
| 3 |
c |
Chicken stock |
| 1 |
c |
Canned cream-style corn |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 1 |
ts |
Sugar |
| 1 |
tb |
Dry sherry |
| 1/2 |
ts |
MSG (opt) |
| 2 |
tb |
Cornstarch and |
| 1/8 |
c |
Stock for cornstarch paste |
| 2 |
|
Egg whites |
| 1 |
tb |
Cooked Smithfield (or |
|
|
Hickory-smoked) ham, minced |
INSTRUCTIONS
Wash corn in stock. Drain corn, reserving stock; chop
finely and return to stock. In a cup, mix cornstarch
and cold stock to make paste.
In heavy 2-quart saucepan, heat oil until hot. Saute
green onions & ginger for about 30 seconds, stirring
constantly to avoid burning. Add stock & corn; stir &
bring to just under boil. Add salt, pepper & sugar.
Simmer 15 minutes or until ready to serve. Just before
serving, turn up heat again to a bubbly boil. Dribble
in cornstarch paste until soup acquires a waxy
translucence. It should still be thin, but not
watery. Add sherry. Now beat egg white with a fork to
a light froth. Turn off heat. Quickly swirl in egg
whites. Pour into serving bowl. Garnish with ham.
Serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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