Yu Mi Gee Yung Tang B1

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Title: YU MI GEE YUNG TANG B1
Categories: Chinese, Poultry, Soups
Yield: 6 servings

1 Whole chicken breast
- uncooked
2 Egg whites
3/4 ts Salt
1 ts Sesame seed oil
1 1/2 qt Chicken broth
1 11 oz can cream corn
1 1/2 ts Salt
1/2 ts Sugar
1/4 c Cornstarch; dissolved in...
1/2 c Cold water
1 Scallion; finely chopped

Skin, bone and mince chicken breasts. Combine chicken,
egg whites, salt and oil. Mix well and set aside.

Bring chicken broth to boil in a saucepan. Add cream
corn, salt and sugar; cook for one minute. Stir in
dissolved cornstarch and cook, stirring constantly
until sauce thickens.

Mix chicken mixture into soup and bring to boil again.
Remove from heat. Add chopped scallions and serve
immediately.

Temperature(s): HOT Effort: AVERAGE Time: 01:00
Source: ANNA KAO'S Comments: PITTSBURGH, ASPINWALL

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