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Chicken and Corn Soup

Soups and Congees

Chicken and Corn Soup
1 skinless and boneless chicken breast (about four ounces)
2 teaspoons thin soy sauce
1 Tablespoon Chinese rice wine
1 teaspoon cornstarch
1 teaspoon sesame oil
1 Tablespoon vegetable oil
1 teaspoon minced fresh ginger
4 cups chicken broth
1 can (about 15 ounces) creamed corn
1 can (about eight ounces) whole kernel corn
2 eggs, beaten
2 scallions, green part only, slivered
1. Mince or grind chicken breast, taking care not to over process it, then remove it to a bowl.
2. Stir in soy sauce, rice wine, cornstarch, sesame oil, and one-quarter cup cold water. Cover this seasoning mixture with plastic wrap and set aside for fifteen minutes.
3. Heat vegetable oil in a wok, large pan, or a deep fry pan, add minced ginger and stir-fry for up to half minute or until aromatic, then stir in the seasoning mixture and the broth and both kinds of corn. Bring to just below the boiling point, then serve.

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