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CHINESE CREAMY CORN SOUP




List of Ingredients



• 1/2 POUND BONELESS, SHINLESS CHICKEN BREAST
  
• 1 TABLESPOON SHERRY
  
• 1/4 TEASPOON SALT
  
• 2 EGG WHITES
  
• 1 ( 12 OUNCE CAN) CREAM STYLE CORN
  
• 4 CUPS CHICKEN BROTH
  
• 2 TEASPOONS SOY SAUCE
  
• 1/4 CUP WATER
  
• 2 TABLESLPOONS CORNSTARCH
  
• 2 SLICES BACON, FRIED CRISP
  






Instructions



1. MINCE CHICKEN. MIX TOGETHER WITH SHERRRY, SALT AND EGG WHITES IN A LARGE MIXING BOWL. ADD CREAM STYLE CORN, AND MIX WELL TO BLEND.
   
2. PREHEAT A WOK OR A LARGE FRYING PAN TO MEDIUM HIGH HEAT. ADD CHICKEN BROTH AND SOY SAUCE AND BRING TO A BOIL. ADD CHICKEN MIXTURE, AND RETURN TO BOIL. REDUCE HEAT. SIMMER FOR 3 MINUTES, STIRRING FREQUENTLY TO PREVENT BURNING.
   
3. IN A CUP, MIX TOGETHER THE WATER AND CORNSTARCH UNTIL WELL BLENDED. ADD CORNSTRCH MIXTURE TO SIMMERING SOUP, STIRRING CONSTANTLY. COOK FOR AND ADDITIONAL 2 MINUTES, SOUP WILL THICKEN SLIGHTLY. CRUMBLE COOKED BACON OVER INDIVIDUAL SERVINGS.
   
4. 6 SERVINGS