Yield: 8 Servings
|2 quarts||Chicken stock|
|1½ pounds||Creamed corn|
|½ pounds||Fresh chicken meat; diced|
|1 teaspoon||White pepper|
Heat the chicken stock to boiling; add the corn and cook 5 minutes. Place the chicken in a bowl. Sprinkle with 2 tablespoons cornstarch and add 2 egg whites. Stir together 1 minute. Saute the chicken in a lightly oiled skillet over medium heat for about 2 minutes; remove and reserve. Dissolve the remaining cornstarch in ¾ cup cool water; add the salt, sugar, pepper, and the dissolved cornstarch into the hot soup. Stir until thick and smooth. Beat the remaining 2 egg whites and add with the cooked chicken to the soup. Heat almost to a boil and serve.
STEMMONS FREEWAY NORTH, DALLAS
WINE: WANG FU
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .