Chicken Velvet And Corn Soup
|Whole chicken breast||1 Small, skinned, split and boned|
|Homemade chicken broth||2 3⁄4 Cup (44 tbs)|
|Canned cream style corn||8 Ounce (1 Can)|
|Cold water||2 Tablespoon|
|Sesame oil||1⁄2 Teaspoon|
|Boiled ham slice||1 , finely chopped (Thin)|
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.