Yu mi gee yung tang b1

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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