– 4 ounces chicken breasts – 1 egg white – 6 cups chicken stock – 2 cups creamed corn – 2 teaspoons salt – 1⁄2 teaspoon black pepper – 1⁄2 teaspoon sesame oil – 1⁄4 cup cornstarch – 2 egg whites (beaten with a fork) – 1-ounce ham (minced) (optional)
Ingredients
Chicken breast should be finely chopped. Mix with 1/2 cup water and 1 egg white. Keep aside.
The stock and the next five ingredients should be heated together.
To the boiling water, add the chicken mixture.
Mix 1/4 cup water with cornstarch.
Stir the soup constantly while adding the beaten egg whites slowly. If desired, add ham.