Real velvet chicken sweet corn soup

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Recipe by: theobaldine

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Boneless chicken breasts cut 3 c Peanut oil
-into 1/4" strips Assembly
Marinade: 17 oz Can creamed corn
2 Egg whites, beaten 3 c Chicken stock
2 tb Cornstarch 1 tb Light soy sauce
1/8 ts Salt Salt pepper to taste
Deep fry Sesame oil

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:).