My Home Recipe

Ingredients :
1 tbsp Peanut oil
1 tbsp Dry sherry
4 Green onions, minced
1/2 tsp MSG (opt)
1/2 tsp Fresh ginger root, minced
2 tbsp Cornstarch and
3 c Chicken stock
1/8 c Stock for cornstarch paste
1 c Canned cream-style corn
2 Egg whites
1/4 tsp Salt
1 tbsp Cooked Smithfield (or Hickory-smoked) ham, minced
1/4 tsp White pepper
1 tsp Sugar

How To Cook :

1. Wash corn in stock. Drain corn, reserving stock; chop finely and return to stock.
2. In a cup, mix cornstarch and cold stock to make paste.
3. In heavy 2-quart saucepan, heat oil until Hot.
4. Sauté green onions & ginger for about 30 seconds, stirring constantly to avoid burning.
5. Add stock & corn; stir & bring to just under boil.
6. Add salt, pepper & Sugar. Simmer 15 minutes or until ready to serve.
7. Just before serving, turn up heat again to a bubbly boil.
8. Dribble in cornstarch paste until Soup acquires a waxy translucence. It should still be thin, but not watery. Add sherry.
9. Now beat Egg white with a fork to a light froth. Turn off heat.
10. Quickly swirl in Egg whites. Pour into serving bowl. Garnish with ham.

Stumble it!

Related Posts :
Fish Maw Thick Soup
Bean Curd Thick Soup
Lotus Root Soup
Salted Vegetables Bean Curd Soup
Green Papaya Soup