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Features for "Velvet Chicken And Sweet Corn Soup"
Served as starter. Non-vegetarian dish.
Ingredients for "Velvet Chicken And Sweet Corn Soup" (Click here for measurement conversion) 1/2 lb Boneless Chicken Breasts, cut into 1/4 inch strips
Marinade
2 Egg whites, beaten
2 Tablespoon Cornstarch
1/8 teaspoon Salt
Deep fry
3 cup Peanut Oil
Assembly
17 oz can creamed Corn
3 cup Chicken stock
1 Tablespoon light Soy Sauce
Salt and Pepper to taste
Sesame Oil
Method for "Velvet Chicken And Sweet Corn Soup"
Cut the chicken and pat dry on paper towels. Mix with the egg-white marinade and refrigerate for 30 minutes. Heat the oil in a saucepan or wok to between 280 and 300 degrees, no hotter. Deep-fry 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.
Comments
Serves: 4
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