Velvet Chicken & Sweet Corn Soup
Yield
4 servingsPrep
10 minCook
25 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
chicken breast halves, boneless, skinless
cut up |
|
| Marinade | |||
| 2 | each |
egg whites
beaten |
*
|
| 2 | tablespoons |
cornstarch
|
|
| ⅛ | teaspoon |
salt
|
|
| 3 | cups |
peanut oil
|
|
| 17 | ounces |
creamed corn
|
|
| 3 | cups |
chicken broth
|
|
| 1 | tablespoon |
soy sauce, light
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
chicken breast halves, boneless, skinless
cut up |
|
| Marinade | |||
| 2 | each |
egg whites
beaten |
*
|
| 3E+1 | ml |
cornstarch
|
|
| 0.6 | ml |
salt
|
|
| 7.1E+2 | ml |
peanut oil
|
|
| 491.3 | ml/g |
creamed corn
|
|
| 7.1E+2 | ml |
chicken broth
|
|
| 15 | ml |
soy sauce, light
|
|
Directions
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℉ (150℃)., 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.
