*  Exported from  MasterCook  *

                     Velvet Chicken & Sweet Corn Soup

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Soups/Stews
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Boneless chicken breasts cut -- into 1/4" strips
                        Marinade:
   2                    Egg whites -- beaten
   2      tablespoons   Cornstarch
     1/8  teaspoon      Salt
                        Deep fry
   3      cups          Peanut oil
                        Assembly
  17      ounces        Can creamed corn
   3      cups          Chicken stock
   1      tablespoon    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

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