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. |
