How to Prepare / Make / Cook - ?Chinese cabbage salad recipe
Chinese cabbage salad recipe :
Chicken Velvet Corn Soup
For this thick soup made with pureed chicken breast and creamed corn,
I find that a good- quality canned cream-style corn-Del Monte is the brand
I prefer – gives excellent results in a fraction of the time it
would take to make it from scratch.
½ pound skinless boneless chicken breast
½ cup water
1 teaspoon dry sherry
4 ¼ cups Chinese chicken broth (page 64) plus 1 teaspoon salt or
1 (13 ¾ ounce) can chicken broth and enough water to make 4 ¼
cups
1 (16 ½ ounce) can cream –style corn
½ teaspoon salt, or to taste
Dash white pepper
2 slices unpeeled gingerroot, 1 X 1/8 inch each
2 tablespoons thinly sliced scallions
1 tablespoon cornstarch, dissolved in 2 tablespoons water
2 egg whites, lightly beaten but not frothy
1 teaspoon sesame seed oil.
1. Cut the chicken into 2 inch chunks and put into the work bowl of a
food processor fitted with the metal blade. Add the water and sherry.
Process for about 15 seconds, pulsing 2 or 3 times, until the meat is
a smooth puree. Transfer to a small bowl. Set aside. (Or puree in a blender
and discard any gristle that becomes lodged in the blades).
2. Place the chicken broth, salt, pepper, corn, and gingerroot in a 2
quart saucepan, stir together, and bring to a boil over medium heat.
3. Add the chicken puree and stir so that the meat breaks up into small
bits. The chicken will quickly turn white, indicating that it is cooked.
Add the scallions, stir a few times, and taste. Add more salt as desired.
Mix up the cornstarch solution again and pour it into the soup, stirring
constantly until the soup thickens.
4. Remove from the heat, discard the gingerroot, and pour the egg whites
in a thin stream from about 6 inches above the saucepan. Stir gently a
few times so that thin threads of egg white rise to the surface. Drizzle
with sesame seed oil and give a few last stirs. Serve hot.
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