Recipe - Chicken Velvet And Corn Soup

2 tablespoon Smoked ham
1 Chicken breast
2 teaspoon Sherry
2 Egg whites
1 One half cup Canned creamed corn
6 cup Stock
1 teaspoon Salt
1 ds Pepper

1. Mince ham. Skin and bone chicken breast; pound meat with mallet or
side of cleaver, then mince fine, removing tendons. Add sherry to chicken
and mix.

2. Beat egg whites until fluffy but not stiff. Fold into chicken
mixture.

3. With egg beater, beat canned corn until creamy. Bring stock to a
boil. Add corn and simmer, covered, 2 minutes.

4. Add chicken mixture. Bring slowly to a boil again. Then stir in salt
and pepper and remove from heat at once. Garnish with minced ham.

VARIATIONS: In step 1, omit sherry and combine minced chicken with 1/2
cup cold stock, 1 tablespoon cornstarch and One half teaspoon salt.

Garnish with One half cup spinach, slivered; or One fourth cup Chinese parsley
sprigs and 2 tablespoons almonds, toasted and slivered.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.