Description
This is a quick and easy way to make this soup that is usually served at Chinese restaurants. For a tangy/hot flavor try this: about 3 to 4 hours before serving combine 1/4 cup vinegar and 3 finely chopped green chilies. Refrigerate until serving time and then sprinkle about a teaspoon of this on the soup. Enjoy!! Garnish with fresh scallions.
Ingredients
- 2 (14 ounce) cans chicken broth
- 1 (14.75 ounce) can cream-style corn
- ½ cup shredded, cooked chicken meat
- ¼ teaspoon ground white pepper
- salt to taste
- 2 tablespoons cornstarch
- ½ cup water
- 1 tablespoon sesame oil
- 1 egg white
Instructions
- In a medium stock pot combine broth
- corn and chicken. Bring to a boil
- reduce heat and add pepper and salt. Bring back to a boil.
- In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture
- and stir constantly until well mixed.
- Season with sesame oil by adding a few drops at a time. Reduce heat
- and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
- Add chopped scallion to garnish
- and serve hot.
Servings: 4