Servings: 4
chicken broth
cream-style corn
shredded, cooked chicken meat
ground white pepper
salt to taste
sesame oil
egg white
Velvety Chicken Corn Soup
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  1. In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
  2. In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
  3. Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
  4. Add chopped scallion to garnish, and serve hot.