A recipe is likened to a personal expression of poetry/prose...
When shared with others, it extends a part of our innermost being...
For others to enjoy for years to come, not short lived like a rose.
A recipe takes on our individuality and culinary expression, talent and skill...
Brings to mind the likes/dislikes of family and friends, memories of special
Sharing a part of ourselves with others, making memories, spanning time our
"appetites" they fill.
Paula George 2005
I have been making this since the 80's, tasty & easy! My former boss was taking some Chinese Cooking Made Easy Classes & shared the recipe!
"This is a quick and easy way to make this soup that is usually served at Chinese restaurants. For a tangy/hot flavor try this: about 3 to 4 hours before serving combine 1/4 cup vinegar and 3 finely chopped green chilies. Refrigerate until serving time and then sprinkle about a teaspoon of this on the soup. Enjoy!! Garnish with fresh scallions."
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
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.