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“Great side dish very popular in Chinese restaurants”
READY IN:
25mins
SERVES:
6
YIELD:
6 bowls
UNITS:
US

Ingredients Nutrition

  • 3 cups chicken stock
  • 230 g sweet corn, canned
  • 1 cup chicken breast, boiled, and diced into small cubes
  • 1 tablespoon cornstarch
  • 2 tablespoons water (to dissolve cornstarch)
  • 2 egg whites
  • 2 tablespoons parsley, chopped (for garnish)

Directions

  1. Mix chicken stock with the sweet corn and chopped chicken and bring to boil over medium heat with occasional stirring.
  2. Mix the cornstarch with water and add to the soup with continuous stirring.
  3. Whisk the egg whites very well until it becomes very foamy; add to the soup and mix will. It will form white threads.
  4. Pour into bowls; garnish with parsley.

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