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Velvety Chicken Corn Soup
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.
Add chopped scallion to garnish, and serve hot.
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