• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Velvet Chicken and Sweet Corn Soup

  • Recipe Submitted by on

Category: Soups, Poultry, Chinese

 Ingredients List

  • 1/2 lb Boneless chicken breasts cut
  • -into 1/4" strips
  • Marinade:
  • 2 Egg whites, beaten
  • 2 tb Cornstarch
  • 1/8 ts Salt
  • Deep fry
  • 3 c Peanut oil
  • Assembly
  • 17 oz Can creamed corn
  • 3 c Chicken stock
  • 1 tb Light soy sauce
  • Salt & pepper to taste
  • Sesame oil


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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?