*  Exported from  MasterCook  *

               Frugal Gourmet's Velvet Chicken & Corn Soup

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups                            Oriental
                Ethnic                           Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Boneless chicken breasts
   2                    Egg whites -- beaten
   2      tablespoons   Cornstarch
     1/8  teaspoon      Salt
  17      ounces        Can creamed corn
   3      cups          Chicken soup stock
   1      tablespoon    Light soy sauce
                        Salt & white pepper
                        A few drops of sesame oil

Cut chicken and pat dry on paper towels. MIx weith the egg white marinade and refigerate
 for 1/2 hour. Heat oil in a saucepan or wok to between 280 deg and 300, no hotter
. Deep fry chicken strips in oil just until barely tender. They will not brown.
 Heat 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 sesame oil for garnish and serve.

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