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Chicken with Cream Corn Soup


8 oz – Ground chicken
1 can – Cream style corn
2 – Eggwhite
2 tsp – Cooking wine

Chicken Marinade:

4 oz – Water
1-1/2 tsp – Cornstarch
1 – Eggwhite


3 cups – Chicken broth
3 cups – Water
1 tsp – Sugar
Salt to taste
Dash – White ground pepper
1/4 tsp – Sesame oil

Thickening Solution:

6 Tbsp – Cornstarch
4 fluid oz – Water


  1. Marinate ground chicken with marinade ingredients for about 20 minutes.
  2. Beat eggwhite. Mix seasoning ingredients and thickening solution separately.
  3. Heat 1/2 Tbsp oil in wok. When hot, add wine, seasoning ingredients (except salt) and cream style corn. Bring to boil. Stir in ground chicken and mix well. Cook until soup reboils again. Add thickening solution. Stir until soup boils and slightly thickened. Add salt to taste, if required.
  4. Turn off heat. Add beaten eggwhite to soup gradually, stirring well. Pour into individual serving bowls or tureen. Serve hot.

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