Velvet Chicken and Sweet Corn Soup
Yield: 4 Servings

1/2 lb boneless chicken breasts cut into 1 Â1/4 strips

Marinade:
2 egg whites, beaten
2 tbsp cornstarch
1/8 tsp salt

Deep fry:
3 cups peanut oil

Assembly:
17 oz can creamed corn
3 cups chicken stock
1 tbsp light soy sauce
salt & pepper to taste
sesame oil

Cut the chicken and pat dry on paper towels. Mix with the egg-white marinade and refrigerate for 30 minutes.

Heat the oil in a saucepan or wok to between 280 and 300 degrees, no hotter. Deep-fry the chicken strips in the oil just until they are barely tender. They will not brown.

Heat the creamed corn along with the soup stock and light soy. When hot add the chicken and season to taste with the salt and pepper. Add the sesame oil drops to garnish and serve.