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| 2 ca. 1 Liter | chicken stock |
| 1 1/2 x ca. 450 g | Creamed corn |
| 1/2 x ca. 450 g | Fresh chicken meat; diced |
| 6 Esslöffel | cornstarch |
| 4 | egg whites |
| 2 Teelöffel | salt |
| 2 Esslöffel | sugar |
| 1 Teelöffel | white pepper |
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Heat the chicken stock to boiling; add the corn and cook 5 minutes. Place the chicken in a bowl. Sprinkle with 2 tablespoons cornstarch and add 2 egg whites. Stir together 1 minute. Saute the chicken in a lightly oiled skillet over medium heat for about 2 minutes; remove and reserve. Dissolve the remaining cornstarch in 3/4 cup cool water; add the salt, sugar, pepper, and the dissolved cornstarch into the hot soup. Stir until thick and smooth. Beat the remaining 2 egg whites and add with the cooked chicken to the soup. Heat almost to a boil and serve.
Plum Blossom
Stemmons Freeway North, Dallas
Wine: Wang Fu
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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