Search
by Ingredient

Velvet Chicken & Sweet Corn Soup

StarStarStarHalf starEmpty star

Submitted by abby8

YIELD

4 servings

PREP

10 min

COOK

25 min

READY

1 hrs

Ingredients

Marinade
2 2
EACH EACH EGG WHITES
beaten *
2 3E+1
TABLESPOONS ML CORNSTARCH
0.6
TEASPOON ML SALT
3 7.1E+2
CUPS ML PEANUT OIL
17 491.3
OUNCES ML/G CREAMED CORN
3 7.1E+2
CUPS ML CHICKEN BROTH
1 15
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 543g (19.2 oz)
Amount per Serving
Calories 1704 88% from fat
 % Daily Value *
Total Fat 167g 257%
Saturated Fat 29g 143%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 886mg 37%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 7%
Sugars g
Protein 49g
Vitamin A 2% Vitamin C 11%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
More health news

Email this recipe