Velvet Chicken & Sweet Corn Soup


  • 8 ozs Boneless chicken breasts, cut into 1/4″ strips


  • 2 egg whites, beaten
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt

Deep fry

  • 3 cups peanut oil


  • 1 17-oz can creamed corn
  • 3 cups chicken stock
  • 1 tablespoon light soy sauce
  • salt and pepper to taste
  • sesame oil
  1. Cut the chicken and pat dry on paper towels.
  2. Combine the beaten egg whites, cornstarch and salt. Add chicken, stir well, till chicken is well coated. Refrigerate for 30 minutes.
  3. Heat oil in a saucepan or wok to between 280ºF and 300ºF, no hotter. Deep fry the chicken strips in the oil just until they are barely tender. They will not brown.
  4. Heat the creamed corn along with the chicken stock and light soy. When hot add the chicken and season to taste with the salt and pepper.
  5. Add the sesame drops to garnish and serve.


Share & Print

0 0 100 0

No Comments

Leave a Reply