Saturday, September 20, 2008

Smooth Chinese Corn Soup

This is an easily prepared hearty soup, golden in color with egg white and pink ham. Recipe serves 4-6.


1 cup cooked ground (minced) chicken
1 tablespoon dry sherry
2 tablespoons chopped cooked ham
2 tablespoons water chestnuts, finely chopped
1/2 teaspoon salt
6 cups chicken stock
2 egg whites
4 large mushrooms (dried)
1 tablespoon pickled cabbage
2 cups pureed corn
1 tablespoon cornflour


1. Bring stock to boil in wok, add chopped mushrooms, salt and pickled cabbage and cook until tender.
2. Add pureed corn and continue to boil for about 5 minutes then add chopped chicken and ham, sherry and chestnuts. Boil for a further 2 to 3 minutes and add cornflour mixed in 2 tablespoons cold water.
3. Stir until clear. Reduce heat and gently stir in egg whites. Serve hot.

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