🫙 From the Spice Rack
Velvet Chicken & Sweet Corn Soup
1/2 lb Boneless chicken breasts cut -into 1/4" strips Marinade: 2 Egg whites, beaten 2 tb Cornstarch 1/8 ts Salt Deep fry 3 c Peanut oil Assembly 17 oz Can creamed corn 3 c Chicken...
maineasy
Ingredients5 items
Ingredients
- 1/2lbboneless chicken breasts cut
- 2tbsp cornstarch
- 1/8tsp salt
- 3cup chicken stock
- 1tbsp light soy sauce
Directions
- 1
1/2 lb Boneless chicken breasts cut -into 1/4" strips Marinade: 2 Egg whites, beaten 2 tb Cornstarch 1/8 ts Salt Deep fry 3 c Peanut oil Ass
- 2
Mix with the egg-white marinade and refrigerate for 30 minutes
- 3
Heat the oil in a saucepan or wok to between 280 and 300 degrees, no hotter
- 4
Deep-fry the chicken strips in the oil just until they are barely tender
- 5
They will not brown
- 6
Heat the creamed corn along with the soup stock and light soy
- 7
When hot add the chicken and season to taste with the salt and pepper
- 8
Add the sesame oil drops to garnish and serve.