Side Pannel
Chicken Cream Soup
Ingredients List
- 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
Directions
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
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
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