Kathy #1 - Chicken Corn Soup (Zwt - Asia) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My sister, Kathy, gained her Asian cooking expertise 1st-hand when she, her DH & her in-laws lived in Taiwan for a time. This is the 1st of several recipes she considers her favorites. Her source for this so tasty & easy to fix soup was Wei-Chuan Cookbook by Huang Su Huei. Ingredients:
4 ounces chicken breasts |
1 egg white |
6 cups chicken stock |
2 cups creamed corn |
2 teaspoons salt |
1/2 teaspoon black pepper |
1/2 teaspoon sesame oil |
1/4 cup cornstarch |
2 egg whites (beaten with fork) |
1 ounce ham (minced) (optional) |
Directions:
1. Finely chop chicken breast. Mix w/1 egg white & 1/2 cup water. Set aside.
2. Heat stock & next 5 ingredients.
3. Add chicken mixture & bring to a boil.
4. Add cornstarch mixed with 1/4 cup water.
5. Slowly add beaten egg whites while stirring soup constantly. Add ham if desired & serve.
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