Chicken cream soup
Chicken Creams Soups
Last updated 6/12/2012 1:13:44 AM. Recipe ID 42301. Report a problem with this recipe.
Title: Chicken cream soup
Yield: 8 Servings
2 qt Chicken stock
1 1/2 lb Creamed corn
1/2 lb Fresh chicken meat; diced
6 tb Cornstarch
4 Egg whites
2 ts Salt
2 tb Sugar
1 ts White pepper
Heat the chicken stock to boiling; add the corn and cook 5 minutes.
Place the chicken in a bowl. Sprinkle with 2 tablespoons cornstarch
and add 2 egg whites. Stir together 1 minute. Saute the chicken in a
lightly oiled skillet over medium heat for about 2 minutes; remove
and reserve. Dissolve the remaining cornstarch in 3/4 cup cool water;
add the salt, sugar, pepper, and the dissolved cornstarch into the
hot soup. Stir until thick and smooth. Beat the remaining 2 egg
whites and add with the cooked chicken to the soup. Heat almost to a
boil and serve.
STEMMONS FREEWAY NORTH, DALLAS
WINE: WANG FU
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