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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From The Best of Taiwanese Cuisine Ingredients:
1 (15 ounce) can creamed corn |
1 quart chicken stock |
1 tablespoon rice wine (optional) |
1 teaspoon salt (to taste) |
1/4 teaspoon ground pepper |
1/2 cup minced ham |
1/2 teaspoon minced fresh ginger |
2 1/2 tablespoons cornstarch |
3 tablespoons cold water |
1 beaten egg |
Directions:
1. Bring the first 5 ingredients to a boil.
2. Add the ham and ginger and bring back to a boil.
3. Mix the cornstarch wtih the cold water until smooth.
4. Add 3 tablespoons of the soup to the cornstarch mixture, then very gradually add that mixture to the soup, stirring constantly to prevent lumps.
5. Reduce heat and rapidly stir in the beaten egg. Serve immediately.
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