Yu mi gee yung tang
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | WHOLE UNCOOKED CHICKEN BREAST | |
| 2 | EGG WHITES | |
| ¾ | teaspoon | SALT |
| 1 | teaspoon | SESAME SEED OIL |
| 1½ | quart | CHICKEN BROTH |
| 1 | 11 oz CAN CREAM CORN | |
| 1½ | teaspoon | SALT |
| ½ | teaspoon | SUGAR |
| ¼ | cup | CORNSTARCH, DISSOLVED IN |
| ½ | cup | COLD WATER |
| 1 | SCALLION, FINELY CHOPPED | |
Directions
Skin, bone and mince chicken breasts. Combine chicken, egg whites, salt and oil. Mix well and set aside. Bring chicken broth to boil in a saucepan. Add cream corn, salt and sugar; cook for one minute. Stir in dissolved cornstarch and cook, stirring constantly until sauce thickens. Mix chicken mixture into soup and bring to boil again.
Remove from heat. Add chopped scallions and serve immediately.
Temperature(s): HOT Effort: AVERAGE Time: 01:00 Source: ANNA KAO'S Comments: PITTSBURGH, ASPINWALL
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