Velvet Chicken & Sweet Corn Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Boneless chicken breasts cut into 1/4" strips,
Marinade:,
2: Egg whites, beaten
2 tbsp: Cornstarch,
1/8 tsp: Salt,
Deep fry,
3 cup: Peanut oil,
Assembly,
17 ounce: Can creamed corn,
3 cup: Chicken stock,
1 tbsp: Light soy sauce,
Salt & pepper to taste,
Sesame oil,
Directions:
Cut the chicken and pat dry on paper towels. Mix with the egg-white
marinade and refrigerate for 30 minutes. Heat the oil in a saucepan
or wok to between 280 and 300 degrees, no hotter. Deep-fry the
chicken strips in the oil just until they are barely tender. They
will not brown. Heat the creamed corn along with the soup stock and
light soy. When hot add the chicken and season to taste with the salt
and pepper. Add the sesame oil drops to garnish and serve.
Source from luhu.jp
marinade and refrigerate for 30 minutes. Heat the oil in a saucepan
or wok to between 280 and 300 degrees, no hotter. Deep-fry the
chicken strips in the oil just until they are barely tender. They
will not brown. Heat the creamed corn along with the soup stock and
light soy. When hot add the chicken and season to taste with the salt
and pepper. Add the sesame oil drops to garnish and serve.
Source from luhu.jp