Ingredients
-
4
-
1
-
6
-
2
-
2
-
1/2
-
1/2
-
1/4
-
2
-
1
-
-
-
-
-
Directions
Kathy #1 – Chicken Corn Soup (Zwt – Asia),My sister, Kathy, gained her Asian cooking expertise 1st-hand when she, her DH & her in-laws lived in Taiwan for a time. This is the 1st of several recipes she considers her favorites. Her source for this so tasty & easy to fix soup was “Wei-Chuan Cookbook” by Huang Su Huei.,I added the diced ham as recommend and felt like it really brought out the flavor in the soup. Also topped it with fresh chives for a bit of color.,Such a delicious soup! I can’t wait for the weather to cool down some more so that I can make it again!
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Steps
|
1
Done
|
Finely Chop Chicken Breast. Mix W/1 Egg White & 1/2 Cup Water. Set Aside. |
|
2
Done
|
Heat Stock & Next 5 Ingredients. |
|
3
Done
|
Add Chicken Mixture & Bring to a Boil. |
|
4
Done
|
Add Cornstarch Mixed With 1/4 Cup Water. |
|
5
Done
|
Slowly Add Beaten Egg Whites While Stirring Soup Constantly. Add Ham If Desired & Serve. |
