Kathy #1 - Chicken Corn Soup (Zwt - Asia)

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.

• Ready In: 20 mins
• Serves: 8
• Yields: 8 1 cup servings

Ingredients

• 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

1. Finely chop chicken breast. Mix w/1 egg white & 1/2 cup water. Set aside.
2. Heat stock & next 5 ingredients.
3. Add chicken mixture & bring to a boil.
4. Add cornstarch mixed with 1/4 cup water.
5. Slowly add beaten egg whites while stirring soup constantly. Add ham if desired & serve.