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CHINESE CORN SOUP

by Karen Hutson - 2005 Conference Cookbook

Ingredients:

2

Whole Chicken Breasts, boned and skinned

1

Egg White

1 Tbsp

Rice Wine

1 Tbsp

Cornstarch

1 qt

Chicken Stock

8 oz can

Creamed Corn

1 tsp

Salt

1 tsp

Pepper

1

Egg, beaten

2 Tbsp

Cornstarch dissolved in 2 tbsp water

Directions:

1.       Dice chicken into bite-sized pieced or slice to thin slivers and combine with the egg white, rice whine, and cornstarch. Set aside.

2.       Bring to a boil the chicken stock, creamed corn, salt and pepper.

3.       When stock reached a boil, add chicken, stirring constantly to break up chicken. Cook 1 minute.

4.       Add eggs in a thin stream, stirring slowly in one direction. Stir in cornstarch/water mixture. Cook 1-2 minutes.

 Tip: If chicken stock is already salted, reduce salt in step #2.

 

 

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