Velvety Chicken Corn Soup

Ingredients

• Servings: 4
• 2 (14 ounce) cans chicken broth
• 1 (14.75 ounce) can cream-style corn
• 1/2 cup shredded, cooked chicken meat
• 1/4 teaspoon ground white pepper
• salt to taste
• 2 tablespoons cornstarch
• 1/2 cup water
• 1 tablespoon sesame oil
• 1 egg white

Recipe

• in a medium stock pot combine broth, corn and chicken. bring to a boil, reduce heat and add pepper and salt. bring back to a boil.
• in a separate bowl mix the corn starch with water. while the soup is boiling add this mixture, and stir constantly until well mixed.
• season with sesame oil by adding a few drops at a time. reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
• add chopped scallion to garnish, and serve hot.