Prep 5 mins
Cook 15 mins
My sister, Kathy, gained her Asian cooking expertise 1st-hand when she, her DH & her in-laws lived in Taiwan for a time. This is the 1st of several recipes she considers her favorites. Her source for this so tasty & easy to fix soup was "Wei-Chuan Cookbook" by Huang Su Huei.
- Finely chop chicken breast. Mix w/1 egg white & 1/2 cup water. Set aside.
- Heat stock & next 5 ingredients.
- Add chicken mixture & bring to a boil.
- Add cornstarch mixed with 1/4 cup water.
- Slowly add beaten egg whites while stirring soup constantly. Add ham if desired & serve.
Excellent! I used homemade chicken stock and some leftover roasted chicken that I made a couple of days ago. I cut the chicken bits a bit big so it sank to the bottom of the bowl, but never nind it tasted great. I saw fresh corn in the supermarket and it's not readily available and when it is its often not looking it's best becuase they insist on peeling back whole chunks of corn husk, so it dries out really fast. I went a little overboard and bought up a bundle of them since these looked fresher than most I have seen and now I'm on a sweetcorn binge. Creamed corn isn't easy to find here but thats easily solved by cutting the corn off the husk, cookig it gently in a tiny amount of water, sugar and butter and then taking the stick blender to it. WOW I enjoyed my lunch today. Please see my rating system: 5 stars for an easy and great taste of fresh corn and chicken at their best, Thanks!
Really great soup, twiss, this similar the corn soups served at Asian restaurants, I did increase the chicken breast amount, thanks for sharing hon!...Kitten :)
This was yummy! I got to the step where I needed to add cornstarch and realized I was out of it but there must have been enough in the creamed corn because it still thickened up just fine. I also added a potato and carrots and used bacon bits as a garnish instead of ham. I will definitely make this again!