Recipe by twissis
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.
Top Review by kiwidutch
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!
- 4 ounces chicken breasts
- 1 egg white
- 6 cups chicken stock
- 2 cups creamed corn
- 2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon sesame oil
- 1⁄4 cup cornstarch
- 2 egg whites (beaten with fork)
- 1 ounce ham (minced) (optional)
Directions See How It's Made
- 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.