Title: Chicken cream soup
 Categories: 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.
  
  PLUM BLOSSOM
  
  STEMMONS FREEWAY NORTH, DALLAS
  
  WINE: WANG FU
  
  From the .  Downloaded