It has been a week of food!

Tuesday night I got home from Kung Fu a bit early and Jesse and I decided to make yet another delicious meal out of the ‘essential asian’ cookbook. Our fridge is pretty stocked, but even still, I figured it’d be best to choose a recipe that didn’t require too many unusual ingredients.

I found the perfect one: Chinese Chicken and Sweet Corn Soup.

Wow.

First of all, even if you don’t consider yourself a cook, you can make this. It’s extremely simple and the result was wonderful.

Ingredients:
1 Chicken Breast
3 Cups Chicken Broth
1 Cup Creamed Corn
2 Egg Whites
1 T corn starch
Some Salt
Some Scallions
Some Soy Sauce

Directions:
1. Mince the meat in a food processor or with lots of cutting.

2. Whip the egg whites until they froth to a peak.

3. Fold the egg into the chicken mince. Add a teaspoon or so of salt.

4. Pour the broth into a pan and bring to a boil.

5. Add creamed corn. Mix the T of corn starch with a bit of water and then add to the pot. it should thicken.

6. Once the broth thickens, lower the temp slightly and add the chicken egg mixture. Cook for 3 minutes stirring, do not let it boil.

7. Serve with a little soy sauce splashed on top and a couple scallions cut along the diagonal.

I had a photo, unfortunately it seems I mistakenly deleted it. I’ll grab one next time.

Total time from start to finish: maybe 25 min

Mike D’s rock climbing ratings:
Difficulty: 5.3
Deliciousness: 5.10a