FoodReference.com  (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes

Soups & StewsChicken Soups: Chili - Y >  Velvet Chicken & Corn Soup

 

FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS and
COOKING CLASSES

More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

VELVET CHICKEN AND CORN SOUP

The Shun Lee Cookbook by Michael Tong
This gentle, soothing soup flecked with tiny, tender bits of chicken, along with corn, peas, and strands of egg white, is a fusion dish that Hong Kong chefs created with Western ingredients.
Makes 4 servings


Ingredients

• 3 ounces boneless, skinless chicken breast, minced in a food processor or with a cleaver
• 1/3 cup minced water chestnuts
• 4 cups Chicken Stock or canned chicken broth
• Two 14 1/2-ounce cans cream-style corn
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon sugar
• 2 tablespoons cornstarch
• 1/4 cup thawed frozen baby green peas
• 2 large egg whites
• 1 scallion, green and white parts, trimmed and minced


Directions

1. Bring 2 cups of water to a boil in a medium saucepan over high heat. Add the chicken and water chestnuts, and stir until the chicken turns white, about 10 seconds. Drain the chicken and water chestnuts in a large fine-mesh strainer.

2. In a large pot, bring the chicken stock to a boil. Add the creamed corn, salt, and sugar, and stir until well blended. Return to a boil.

3. Dissolve the cornstarch in 1/4 cup cold water in a small bowl. Beat the egg whites in a small bowl until foamy. Add the chicken and water chestnuts to the stock. Stir in the cornstarch mixture and cook until the soup thickens slightly, about 10 seconds. Stirring constantly, drizzle the egg white into the soup, so that the egg white turns into strands. Add the peas. Season with more salt, if desired. Garnish with the scallion and serve immediately.
 

RELATED RECIPES

 Chicken Soups: Chili - Y  |  Chili, Slow Cooker White Chili  |  Chili, Buffalo Chicken Chili  |  Chili, Chicken Chili  |  Chili, Chicken & Black Bean Chili  |  Chili, Chicken Chili with Dumplings  |  Chili, Low Fat White Chili  |  Chili, Rotisserie Chicken Chili  |  Chili, White Chili  |  Chili, White Chicken Chili  |  Chipotle Chicken Soup  |  Cilantro Chicken Soup  |  Cock A Leekie with Tender Prunes  |  Coconut Almond Chicken Stew  |  Cranberry Chicken Stew  |  Creamy Brie, Rice & Chicken Bisque  |  Curried Thai Sweet Potato Chicken Soup  |  Double Roasted Tuscan Chicken Soup  |  Fennel and Chicken Stew  |  Hearty Chicken & Rice Soup  |  Holy Moly Chicken Pasole  |  Lemon Velvet Chicken Rice Soup  |  Louisiana Chicken & Shrimp Gumbo  |  Mexican Chicken and Bean Soup  |  Mexican Chicken Potato Soup  |  Morimoto Chicken Noodle Soup  |  Mulaga Tawny Soup (1818)  |  Mullagatawney (1893)  |  Mulligatawney Soup  |  Quinoa, Chicken & Spinach Soup  |  Shorba Bi Djaj  |  Slow Cooked Chicken Noodle Soup  |  Smoky Chicken & Poblano Chowder  |  Southwestern Chicken Corn Chowder  |  Spicy Chicken & Sweet Potato Soup  |  Spicy Caribbean Soup  |  Spicy Chicken & Sausage Gumbo  |  Tebeet, Iraqi Jewish Cholent  |  Thai Chicken & Coconut soup  |  Thai Chicken Cilantro Soup  |  Thai Chicken Noodle Soup  |  Tortilla Soup  |  Tortilla Rice Soup  |  Velvet Chicken & Corn Soup  |  West African Stew  |  Wild Rice & Chicken Chowder  |  Winter White Chicken Stew  |  Wonton Soup  |  Yosemite Chicken Stew and Dumplings 
  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages