Minced Chicken with Corn Soup

Name: Minced Chicken with Corn Soup (Chi jung su mi keng)
Cuisine: Chinese
Ingredients: ⅙ pound chicken breast; 3 egg whites; 1 tablespoon chopped Chinese ham; 1 can sweet corn (#2 can); 2 teaspoons salt; 6 cups soup stock; parsley; 4 tablespoon cornstarch (make paste); 4 tablespoon cold water; 4 tablespoon cornstarch (make paste)

Chi jung su mi keng

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

⅙ pound chicken breast
3 egg whites
1 tablespoon chopped

Asia
Taiwan
Kwangtung
Fukien
Dinner
Soup
Gluten-free

Method

Mince ⅙ pound chicken breast into fine slivers. Place in bowl, add 3 egg whites. Mix carefully, until throughly, put aside.
Bring to a boil 6 cups chicken soup stock or consomme. Add corn and salt. When it boils again, add cornstarch paste. Stir well and let boil until thickened. Reduce heat 10 low, add the mixed chicken with egg whites carefully and stir until