Recipe - Chicken Cream Soup

2 qt Chicken stock
1 One half pound Creamed corn
One half pound Fresh chicken meat; minced
6 tablespoon Cornstarch
4 Egg whites
2 teaspoon Salt
2 tablespoon Sugar
1 teaspoon White pepper

Heat the chicken stock to boiling; add the corn and cook 5 minutes. Place
the chicken in a bowl. Sprinkle with 2 tablespoons cornstarch and add 2 egg
whites. Stir together 1 minute. Saute the chicken in a lightly oiled
skillet over medium heat for about 2 minutes; remove and reserve. Dissolve
the remaining cornstarch in Three fourths cup cool water; add the salt, sugar,
pepper, and the dissolved cornstarch into the hot soup. Stir until thick
and smooth. Beat the remaining 2 egg whites and add with the cooked chicken
to the soup. Heat almost to a boil and serve.

PLUM BLOSSOM

STEMMONS FREEWAY NORTH, DALLAS

WINE: WANG FU

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.