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Chicken Velvet And Corn Soup

Flavors.of.Asia's picture
  Whole chicken breast 1 Small, skinned, split and boned
  Homemade chicken broth 2 3⁄4 Cup (44 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Egg white 1
  Canned cream style corn 8 Ounce (1 Can)
  Cold water 2 Tablespoon
  Cornstarch 1 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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 411 Calories from Fat 52

% Daily Value*

Total Fat 6 g9%

Saturated Fat 0.79 g4%

Trans Fat 0 g

Cholesterol 50.5 mg16.8%

Sodium 2902.3 mg120.9%

Total Carbohydrates 59 g19.7%

Dietary Fiber 2.9 g11.5%

Sugars 10.5 g

Protein 34 g68.2%

Vitamin A 3.7% Vitamin C 19.1%

Calcium 2% Iron 8.8%

*Based on a 2000 Calorie diet

Chicken Velvet And Corn Soup Recipe