Diced Chicken with Sweet Corn

Name: Diced Chicken with Sweet Corn (Su mi hui chi)
Cuisine: Chinese
Ingredients: 20 carrot balls; 3 cups soup stock; 2 tablespoons wine; ⅔ can sweet corn (cream style); ⅔ can sweet corn (cream style); 3 slices ginger; 3 green onions; 3 tablespoons oil; 2 teaspoons cornstarch; 2 teaspoons salt; 1 chicken (about 1-¼ pounds)

Su mi hui chi

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 chicken (about 1-¼ pounds)
3 tablespoons oil

Asia
Taiwan
Soup
Starter
Gluten-free

Method

Cut chicken into pieces 1 inch wide, 2 inches long, scald in boiling water for 10 seconds.
Cut carrots into oval shapes, deep-fry in oil for one minute.
Heat 3 tablespoons oil, saute green onions and ginger. Stir-fry diced chicken, then add sweet corn and stir-fry for 10 seconds. Splash with wine and add soup stock, cover and cook over low heat for 20