This is a quick and easy way to make this soup that is usually served at Chinese restaurants. For a tangy/hot flavor try this: about 3 to 4 hours before serving combine 1/4 cup vinegar and 3 finely chopped green chilies. Refrigerate until serving time and then sprinkle about a teaspoon of this on the soup. Enjoy!! Garnish with fresh scallions.
Ingredients
- 2 cans chicken broth , 14 ounce
- 1 can cream-style corn , 14.75 ounce
- 0.5 cups shredded , cooked chicken meat
- 0.25 teaspoons ground white pepper
- salt to taste
- 2 tablespoons cornstarch
- 0.5 cups water
- 1 tablespoon sesame oil
- 1 egg white
Instructions
-
1
In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
-
2
In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
-
3
Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
-
4
Add chopped scallion to garnish, and serve hot.
Nutrition Facts
Per serving
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