Velvet chicken and sweet corn soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Boneless chicken breasts cut into 1/4\" strips |
| Marinade: | ||
| 2 | Egg whites, beaten | |
| 2 | tablespoons | Cornstarch |
| ⅛ | teaspoon | Salt |
| Deep fry | ||
| 3 | cups | Peanut oil |
| Assembly | ||
| 17 | ounces | Can creamed corn |
| 3 | cups | Chicken stock |
| 1 | tablespoon | Light soy sauce |
| Salt & pepper to taste | ||
| Sesame oil | ||
Directions
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:).