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Velvet chicken & sweet corn soup

Yield: 4 Servings

Ingredients:

• 1/2 lb Boneless chicken breasts cut -into 1/4" strips Marinade:
• 2 Egg whites beaten
• 2 tb Cornstarch
• 1/8 ts Salt Deep fry
• 3 c Peanut oil Assembly
• 17 oz Can creamed corn
• 3 c Chicken stock
• 1 tb Light soy sauce

Instructions:

Salt & pepper to taste Sesame oil Cut the chicken and pat dry on paper towels. Mix with the egg-white marinade and refrigerate for 30 minutes. Heat the oil in a saucepan or wok to between 280 and 300 degrees no hotter. Deep-fry the chicken strips in the oil just until they are barely tender. They will not brown. Heat the creamed corn along with the soup stock and light soy. When hot add the chicken and season to taste with the salt and pepper. Add the sesame oil drops to garnish and serve.

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