Chicken velvet and corn soup
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Chicken velvet and corn soup
  Chicken    Corn    Soups  
Last updated 6/12/2012 1:14:05 AM. Recipe ID 42810. Report a problem with this recipe.
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      Title: Chicken velvet and corn soup
 Categories: Soup
      Yield: 4 Servings
 
      2 tb Smoked ham
      1    Chicken breast
      2 ts Sherry
      2    Egg whites
  1 1/2 c  Canned creamed corn
      6 c  Stock
      1 ts Salt
      1 ds Pepper
 
     1. Mince ham. Skin and bone chicken breast; pound meat with mallet
  or side of cleaver, then mince fine, removing tendons. Add sherry to
  chicken and mix.
  
     2. Beat egg whites until fluffy but not stiff. Fold into chicken
  mixture.
  
     3. With egg beater, beat canned corn until creamy. Bring stock to a
  boil. Add corn and simmer, covered, 2 minutes.
  
     4. Add chicken mixture. Bring slowly to a boil again. Then stir in
  salt and pepper and remove from heat at once. Garnish with minced ham.
  
     VARIATIONS: In step 1, omit sherry and combine minced chicken with
  1/2 cup cold stock, 1 tablespoon cornstarch and 1/2 teaspoon salt.
  
     Garnish with 1/2 cup spinach, slivered; or 1/4 cup Chinese parsley
  sprigs and 2 tablespoons almonds, toasted and slivered.
  
  From , ISBN 0-517-65870-4.




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Recipe ID 42810 (Apr 03, 2005)

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