Title: Yu Mi Gee Yung Tang B1
Categories: Poultry Chinese Soup
Yield: 6 Servings
| 1 | | WHOLE UNCOOKED CHICKEN BREAST |
| 2 | | EGG WHITES |
| 3/4 | ts | SALT |
| 1 | ts | SESAME SEED OIL |
| 1 1/2 | qt | CHICKEN BROTH |
| 1 | | 11 oz CAN CREAM CORN |
| 1 1/2 | ts | SALT |
| 1/2 | ts | SUGAR |
| 1/4 | c | CORNSTARCH, DISSOLVED IN |
| 1/2 | c | COLD WATER |
| 1 | | SCALLION, FINELY CHOPPED |
Skin, bone and mince chicken breasts. Combine chicken, egg whites, salt and
oil. Mix well and set aside. Bring chicken broth to boil in a saucepan. Add
cream corn, salt and sugar; cook for one minute. Stir in dissolved
cornstarch and cook, stirring constantly until sauce thickens. Mix chicken
mixture into soup and bring to boil again. Remove from heat. Add chopped
scallions and serve immediately. Temperature(s): HOT Effort: AVERAGE Time:
01:00 Source: ANNA KAO'S Comments: PITTSBURGH, ASPINWALL