Velvety Chicken Corn Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a quick and easy way to make this soup that is usually served at Chinese restaurants. For a tangy/hot flavor try this: about 3 to 4 hours before serving combine 1/4 cup vinegar and 3 finely chopped green chilies. Refrigerate until serving time and then sprinkle about a teaspoon of this on the soup. Enjoy!! Garnish with fresh scallions. Ingredients:
2 (14 ounce) cans chicken broth |
1 (14.75 ounce) can cream-style corn |
1/2 cup shredded, cooked chicken meat |
1/4 teaspoon ground white pepper |
salt to taste |
2 tablespoons cornstarch |
1/2 cup water |
1 tablespoon sesame oil |
1 egg white |
Directions:
1. In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
2. In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
3. Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
4. Add chopped scallion to garnish, and serve hot.
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