Velvet Chicken& Sweet Corn Soup

* Exported from MasterCook *

VELVET CHICKEN & SWEET CORN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Soups
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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.



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