Austin Chang Kitchen

Chinese Corn Soup


1 Can Island Pride Whole Kernel Corn

1 Can Island Pride Cream Style Corn

1 lb chicken breast, raw

1 can waterchestnuts, chopped

4 tbsps Chung Chun (CC) Sesame Oil

4 egg whites

1 knob of ginger, sliced

1 large white onion,

6 garlic cloves

1 chive, chopped

Salt and pepper to taste

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Step 1

Steam chicken breast with ginger, garlic, salt, pepper and chives until fragrant

Step 2

Strain chicken and set stock aside. Then strip cooked chicken into pieces.

Step 3

Add stock to a large pot with whole kernel corn, cream style corn, water chestnuts, and stripped chicken.

Step 4

When it comes to a boil add sesame oil, salt and pepper to taste. Turn stove off.

Step 5

Slowly drop egg whites into hot soup and allow to cook. Serve hot and garnish with chives.

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