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Chicken and Corn Soup

Demonstrated by: Wen Huang.
Hawaii's Deaf Community Recipes - August 16, 2000.



Chicken and Corn Soup

  • 1 cup chopped chicken breast
  • 1 egg white
  • 1 tablespoon rice wine
  • 3 tablespoons cornstarch
  • 4 cups chicken broth
  • 1 can (14 3/4 oz) creamed corn
  • 1 cup chopped white fungus (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 egg, well beaten
  • 2 tablespoons water
  • 1 green onion, chopped
  • 1/4 cup minced cooked ham (optional)


Combine chicken, egg white, wine, and 1 tablespoon of the cornstarch. In a saucepan, combine broth, corn, fungus, salt, and pepper; bring to a boil. Stir in chicken mixture and cook for 1 minute. Stirring slowly, in one direction, add beaten egg in a thin stream. Combine the remaining 2 tablespoons cornstarch and the 2 tablespoons water; add to soup and cook until thickened. Garnish with green onion and ham. Makes 6 servings.


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