Title: Chicken Cream Soup
Categories: Soup
Yield: 8 Servings

2 qt Chicken stock
1 1/2 lb Creamed corn
1/2 lb Fresh chicken meat; diced
6 tb Cornstarch
4 Egg whites
2 ts Salt
2 tb Sugar
1 ts White pepper

Heat the chicken stock to boiling; add the corn and cook 5 minutes. Place
the chicken in a bowl. Sprinkle with 2 tablespoons cornstarch and add 2 egg
whites. Stir together 1 minute. Saute the chicken in a lightly oiled
skillet over medium heat for about 2 minutes; remove and reserve. Dissolve
the remaining cornstarch in 3/4 cup cool water; add the salt, sugar,
pepper, and the dissolved cornstarch into the hot soup. Stir until thick
and smooth. Beat the remaining 2 egg whites and add with the cooked chicken
to the soup. Heat almost to a boil and serve.

PLUM BLOSSOM

STEMMONS FREEWAY NORTH, DALLAS

WINE: WANG FU

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.