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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
• 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
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.
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