Title: Sweet-Corn Soup
Categories: Vegetable Soup Chinese
Yield: 1 Servings

1		Chicken breast 6 oz
8		To 10 oz can sweet corn kernels drained
1		Or 2 eggs
1/4	ts	Salt
2	ts	Peanut oil
10 3/4	oz	Can condensed cream of chicken soup
3		Soup cans cold water
8		To 10 oz can cream style sweet corn

For Marinade:

1/4 teaspoon salt 2 teaspoons thin soy sauce 6 turns white pepper mill 1 tablespoon Shaohsing wine 1 teaspoon corn starch 4 tablespoons water 1 teaspoon sesame oil 1 teaspoon peanut or corn oil

Mince chicken finely in a food processor . Put into a bowl. Prepare the marinade : Add salt, soy sauce, pepper and wine to chicken. Sprinkle corn starch on chicken and stir in the water 1 tbsp at a time, until the chicken becomes a smooth paste. Let stand 15 minutes to blend the oils.

Roughly chop the sweet corn kernels in a food processor or blender. ( They can be left whole if you desire ) In a small bowl, beat the eggs lightly with the salt and oil. Set aside. Pour the marinade into a large saucepan and add the cold water gradually, stirring with a wooden spoon until smooth. Stir in the sweet corn kernels and cream style sweet corn. Bring the soup mixture to just below boiling point over moderate heat, stirring occassionally.

Combine about 6 tbsp of the hot soup liquid with the chicken paste, breaking up any lumps. Add to the rest of the soup, stirring well, and gradually bring to the boil. Simmer for 1 minute to make sure the chicken is cooked.

Slowly pour in the beaten egg along the back of a fork, moving the fork in a cirular motion at the same time. Remove from the heat and cover for 45 seconds, to allow the egg to set in tender flakes. Give the soup a final stir and then serve hot. The chicken may be omited entirely and still have a very satisfying soup. Serves 6 to 8

Yan kits Classic Chinese Cookbook by Yan kit So

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