Title: Velvet Chicken & Sweet Corn Soup
Categories: Chinese Soup Poultry
Yield: 4 Servings
| 1/2 | lb | Boneless chicken breasts cut into 1/4" strips |
| | | Marinade: |
| 2 | | Egg whites, beaten |
| 2 | tb | Cornstarch |
| 1/8 | ts | Salt |
| | | Deep fry |
| 3 | c | Peanut oil |
| | | Assembly |
| 17 | oz | Can creamed corn |
| 3 | c | Chicken stock |
| 1 | tb | Light soy sauce |
| | | Salt & pepper to taste |
| | | Sesame oil |
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 The Frugal Gourmet Cooks Three Ancient
Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St.Louis-Woltmon O:).