Recipe number 68840 is

Velvet Corn Soup

The ingredients are:
1 tbsp Peanut oil 4 Green onions, minced 1/2 tsp Fresh ginger root, minced 3 cup Chicken stock 1 cup Canned cream-style corn 1/4 tsp Salt 1/4 tsp White pepper 1 tsp Sugar 1 tbsp Dry sherry 1/2 tsp MSG (opt) 2 tbsp Cornstarch and 1/8 cup Stock for cornstarch paste 2 Egg whites 1 tbsp Cooked Smithfield (or Hickory-smoked) ham, minced

The recipe yield is:
4 servings

Wash corn in stock. Drain corn, reserving stock; chop finely and return to stock. In a cup, mix cornstarch and cold stock to make paste. In heavy 2-quart saucepan, heat oil until hot. Saute green onions & ginger for about 30 seconds, stirring constantly to avoid burning. Add stock & corn; stir & bring to just under boil. Add salt, pepper & sugar. Simmer 15 minutes or until ready to serve. Just before serving, turn up heat again to a bubbly boil. Dribble in cornstarch paste until soup acquires a waxy translucence. It should still be thin, but not watery. Add sherry. Now beat egg white with a fork to a light froth. Turn off heat. Quickly swirl in egg whites. Pour into serving bowl. Garnish with ham. Serve.

Chinese; Soups/Stews

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