Velvet Chicken & Sweet Corn Soup
Serves:
Ingredients:
1/2
lb
Boneless chicken breasts cut
Salt & pepper to taste
1
tb
Light soy sauce
3
c
Chicken stock
17
oz
Can creamed corn
Assembly
3
c
Peanut oil
Deep fry
1/8
ts
Salt
2
tb
Cornstarch
2
Egg whites, beaten
Marinade:
into 1/4" strips
Sesame oil
Method:
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 198 9.
Typed by Terri St.
Louis-Woltmon O:).