Chicken broth and a can of cream of corn soup are combined with cooked chicken breast in this Chinese inspired soup flavored with sesame oil and thickened with corn starch and egg white.
INGREDIENTS (for 4 servings):
- 2 (14 ounce) cans chicken broth
- 1 (14.75 ounce) can cream-style corn
- 1/2 cup shredded, cooked chicken meat
- 1/4 teaspoon ground white pepper
- salt to taste
- 2 tablespoons cornstarch
- 1/2 cup water
- 1 tablespoon sesame oil
- 1 egg white
PREPARATION:
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.