Tuesday, October 28, 2008
This recipe was definitely one with a lot of different flavors, and some combinations that I wasn't quite sure of to begin with. This soup had some Asian or Japanese type flavoring combinations. To be honest I really wasn't sure what to expect whenever I started making this recipe; in the end I was pleasantly surprised. The reason I chose to make this soup is because I hadn't been to the grocery store in a while and I didn't really have a lot of items on hand. This was one of the few recipes that I found where I had everything it called for.
I would think this soup would be good for an appetizer, since there really isn't a whole lot to it. We had it as our main course; I just made some bread to go with it so it would be more filling. I'm still debating whether I will make this recipe again; I think it's growing on me though.
Here's the recipe if you would like to try it. I know I've just talked this up so well that your mouth is watering, right??? Haha! You have to work with what you've got from time to time, so that's what I did.
Chicken and Corn Soup
3 Chicken fillets, boiled and shredded
1 Medium-large chicken breast, poached
1/2 Teaspoon ground ginger
2 Egg whites
2 Tablespoons milk
1 Tablespoon cornstarch paste (mix 1 part cornstarch with about 1 1/2 parts of cold water, stire until smooth)
2 1/2 Cups chicken broth
1 Can creamed corn
Salt and Pepper, to taste
1/4 Cup cooking sherry
Scallions, to garnish
To chicken stock add 1/4 teaspoon ginger and 1/4 cup cooking sherry, mix well.
In a small bown mix chicken and 1/4 teaspoon ginger.
Beat the egg whites until frothy, add the milk and cornstarch paste, and beat again until smooth.
Blend the chicken into the egg-white mixture.
In a large skillet, bring the stock to a boil, add the corn, and bring back to a boil, stirring gently.
Stir int he chicken and egg-white mixture.
Add salt and pepper to taste and stir the soup gently until the mixture is well blended.
Pour the soup into bowls, garnish with scallions.
Adapted from: "1000 Classic Recipes for Every Cook"