Chicken Velvet And Corn Soup Recipe
Summary
Ingredients
| 1 whole small chicken breast, skinned, split, and boned | ||
| 2 3/4 cups Homemade Chicken Broth | ||
| Cornstarch | 1 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Egg white | 1 | |
| 1 8-ounce can cream-style corn | ||
| Cold water | 2 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Sesame oil | 1/2 Teaspoon | |
| 1 thin slice boiled ham, finely chopped | ||
Directions
Place chicken breast pieces between two sheets of plastic wrap.
Working out from center, pound chicken pieces to 1/4-inch thickness.
Remove plastic wrap.
With sharp cleaver or knife, finely chop chicken.
In mixer bowl combine chicken, 1/4 cup chicken broth, the 1 1/2 teaspoons cornstarch, salt, and pepper.
Beat with electric mixer till well blended.
With clean beaters, beat egg white till fluffy but not stiff; fold into chicken mixture.
In large saucepan or Dutch oven, bring remaining 2 1/2 cups chicken broth to boiling.
Stir in cream-style corn.
Slowly blend cold water into the 1 tablespoon cornstarch.
Stir into broth along with sesame oil, if desired, and the chicken mixture.
Cook and stir for 2 minutes.
To serve, garnish with finely chopped boiled ham.
Working out from center, pound chicken pieces to 1/4-inch thickness.
Remove plastic wrap.
With sharp cleaver or knife, finely chop chicken.
In mixer bowl combine chicken, 1/4 cup chicken broth, the 1 1/2 teaspoons cornstarch, salt, and pepper.
Beat with electric mixer till well blended.
With clean beaters, beat egg white till fluffy but not stiff; fold into chicken mixture.
In large saucepan or Dutch oven, bring remaining 2 1/2 cups chicken broth to boiling.
Stir in cream-style corn.
Slowly blend cold water into the 1 tablespoon cornstarch.
Stir into broth along with sesame oil, if desired, and the chicken mixture.
Cook and stir for 2 minutes.
To serve, garnish with finely chopped boiled ham.
Chef
