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Velvet Chicken & Sweet Corn Soup


Difficulty:Easy
Prep Time: Minutes
Cook Time: Minutes
Serves:4 Servings

Nutritional Information

Pan fried chicken breast swimming in a sweet creamy chicken soup with corn.

Ingredients

  • 1/2 lb Boneless Chicken Breasts (cut into 1/4)
  • 2 Egg Whites (beaten)
  • 2 tbsp Cornstarch
  • 1/8 tsp Salt
  • 3 cups Peanut Oil
  • 17 oz Can Creamed Corn
  • 3 cups Chicken Stock
  • 1 tbsp Light Soy Sauce
  • Salt & Pepper (to taste)
  • Sesame Oil

Directions

  • 1. Cut the chicken and pat dry on paper towels. Mix with the egg-white marinade and refrigerate for 30 minutes.
  • 2. Heat the oil in a saucepan or wok to between 280 and 300 degrees, no hotter.
  • 3. Deep-fry the chicken strips in the oil just until they are barely tender. They will not brown.
  • 4. 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.
  • 5. Add the sesame oil drops to garnish and serve.

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