*  Exported from  MasterCook  *
 
                      VELVET CHICKEN & SWEET CORN SOUP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese                          Soups
                 Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Boneless chicken breasts cut
                         -into 1/4 strips
                         Marinade:
    2                    Egg whites, beaten
    2       tb           Cornstarch
      1/8   ts           Salt
                         Deep fry
    3       c            Peanut oil
                         Assembly
   17       oz           Can creamed corn
    3       c            Chicken stock
    1       tb           Light soy sauce
                         Salt & pepper to taste
                         Sesame oil
 
   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 degrees, 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.
  
 
 
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