Velvet Corn Soup
| Yield: | 4 Servings |
| Categories: | Chinese, Soups |
| 1 | tb | Peanut oil |
| 4 | Green onions, minced | |
| 1/2 | ts | Fresh ginger root, minced |
| 3 | c | Chicken stock |
| 1 | c | Canned cream-style corn |
| 1/4 | ts | Salt |
| 1/4 | ts | White pepper |
| 1 | ts | Sugar |
| 1 | tb | Dry sherry |
| 1/2 | ts | MSG (opt) |
| 2 | tb | Cornstarch and |
| 1/8 | c | Stock for cornstarch paste |
| 2 | Egg whites | |
| 1 | tb | Cooked Smithfield (or |
| Hickory-smoked) ham, minced |
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