Chinese Corn And Chicken Soup

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 6 ounces boneless skinless chicken breasts, finely chopped (boneless, skinless)
• 1 tablespoon soy sauce (kikkoman)
• 1 -2 tablespoon sherry wine
• 1 teaspoon cornstarch
• 1/2 cup water
• 1 tablespoon sesame oil
• 1 tablespoon peanut oil
• 4 cups chicken stock
• 1 1/2 teaspoons fresh ginger, grated
• 8 ounces corn (green giant)
• 15 ounces creamed corn (green giant)
• salt (to taste)
• pepper (to taste)
• 2 eggs, beaten
• 3 stalks green onions, finely sliced (for garnish)

Recipe

• 1 combine chicken, soy sauce, sherry, cornstarch, water, sesame oil, salt and pepper.
• 2 cover and set aside until needed.
• 3 heat pan over medium heat.
• 4 add peanut oil; then ginger, stirring a few seconds.
• 5 add chicken stock, both corns. bring to a simmer.
• 6 add and stir in about a half cup of stock to chicken mixture. then add this chicken mixture to the simmering stock mixture.
• 7 bring to a boil, stirring constantly; then lower temperature to simmer about 5 minutes.
• 8 slowly pour the eggs in a steady stream into the pot. use your fork to stir the top of the soup.