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Ingredients:
1/2 pound skinless, boneless chicken breast halves
1 tablespoon sherry
1/4 teaspoon salt
2 egg whites
1 (14.75 ounce) can cream-style corn
4 cups chicken broth
2 teaspoons soy sauce
1/4 cup water
2 tablespoons cornstarch
4 slices crisp cooked bacon, crumbled
Preparation:
- Mince chicken. Mix together with sherry, salt, and
egg whites in a large mixing bowl. Add cream style corn,
and mix well to blend.
- Preheat a wok or large frying pan to medium high.
Add chicken broth and soy sauce, and bring to a boil.
Add chicken mixture, and return to boil. Reduce heat.
Simmer for 3minutes, stirring frequently to prevent
burning.
- In a cup, mix together water and cornstarch until
well blended. Add cornstarch mixture to simmering soup,
stirring constantly. Cook for an additional 2 minutes;
soup will thicken slightly. Crumble cooked bacon over
individual servings.
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