Ingredients Jump to Instructions ↓

  1. 2 (14 ounce) cans chicken broth

  2. 1 (14 3/4 ounce) can cream-style corn

  3. 1/2 cup shredded, cooked chicken meat

  4. 1/4 teaspoon ground white pepper salt to taste

  5. 2 tablespoons cornstarch

  6. 1/2 cup water

  7. 1 tablespoon sesame oil

  8. 1 egg white

Instructions Jump to Ingredients ↑

  1. In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil. In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed. Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart. Add chopped scallion to garnish, and serve hot.


Send feedback