Thursday, August 6, 2015

Chicken Velvet and Corn Soup

From the kitchen of One Perfect Bite...When we are at the lake, I try to keep our meals as simple as possible. If we are going to stay for more than the weekend, I bring frozen foods that need only be warmed or thrown into a pot and boiled. I generally have a largish bag of egg rolls and another of dumplings in the freezer. They can quickly be prepared and I can easily extend them using soups or simple Chinese dishes such as egg foo yung or fried rice. Unless we've been engaged in vigorous activities, a simple soup will usually do and large bowls of Chinese chicken soup make a perfect meal extender. Soups are rarely easier to make than this one. Velveted chicken and creamed corn are added to a broth that can be called soup in less than 10 minutes. It is surprisingly flavorful, and toppings ranging from minced ham to finely chopped vegetables boost its taste even further. Velveting is a Chinese technique that is used to tenderize meat and poultry. It basically is a marinade that's flavored with wine and bound by using a combination of cornstarch and beaten egg white. This is also a great soup to serve to those who are dealing with stomach or intestinal problems. It is mildly flavored and children generally like it, though I have one who objects to soup with "things" in it. That's why God created blenders. Right? If you've never had this soup, I hope you will give this recipe a try. Here is how the soup is made.

Chicken Velvet and Corn Soup...from the kitchen of One Perfect Bite courtesy of The Thousand Recipe Chinese Cookbook


1 (8-oz.) chicken breast
Optional: 2 tablespoons smoky cooked ham
1 tablespoon dry sherry
1 teaspoon salt
2 egg whites
1 can (14.5-oz.)cream-style corn
6 cups reduced sodium chicken broth
1 tablespoon cornstarch
3 tablespoons water


1. Mince chicken breast in food processor. Remove to a medium bowl. Mince ham. Add sherry and salt to chicken and mix.
2. Beat egg whites until they whiten and soft peaks form. Fold into into chicken.
3) Process canned corn in food processor until it is creamy.
4) Bring broth to a boil. Add chicken mixture and corn. Slowly bring to a boil again. Meanwhile blend cornstarch and remaining cold water to a paste, then stir in to thicken.
5) Pour chicken-corn mixture into a deep serving bowl. Garnish with minced ham and serve.

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Carrie said...

I can always use a new recipe for corn. Both my grandmothers garden and keep me well stocked in late summer. I'll be sure to try this out. Looks delicious! As always. :)

David said...

Mary, I love the sound and look of this soup... It looks like real comfort food! Take Care, Big Daddy Dave

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