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.
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.
1 Chicken Breast
3 Cups Chicken Broth
1 Cup Creamed Corn
2 Egg Whites
1 T corn starch
Some Soy Sauce
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
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