Velvet Chicken and Sweet Corn Soup
| Yield: | 4 Servings |
| Categories: | Chinese, Soups, Poultry |
| 1/2 | lb | Boneless chicken breasts cut into 1/4" strips |
| Marinade: | ||
| 2 | Egg whites, beaten | |
| 2 | tb | Cornstarch |
| 1/8 | ts | Salt |
| Deep fry | ||
| 3 | c | Peanut oil |
| Assembly | ||
| 17 | oz | Can creamed corn |
| 3 | c | Chicken stock |
| 1 | tb | Light soy sauce |
| Salt & pepper to taste | ||
| Sesame oil |
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