Recipe - Velvet Chicken And Sweet Corn Soup

One half pound Boneless chicken breasts cut
into 1/4" strips
Marinade:
2 Egg whites, beaten
2 tablespoon Cornstarch
1/8 teaspoon Salt
Deep fry
3 cup Peanut oil
Assembly
17 ounce Can creamed corn
3 cup Chicken stock
1 tablespoon Light soy sauce
Salt & pepper to taste
Sesame oil

Cut the chicken and pat dry on paper towels. Mix with the eggwhite
marinade and refrigerate for 30 minutes. Heat the oil in a saucepan or wok
to between 280 and 300 degrees, no hotter. Deepfry the chicken strips in
the oil just until they are barely tender. They will not brown. 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. Add the sesame oil
drops to garnish and serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini