Kathy's Oriental Starter - Chicken Corn Soup
January 18, 2015
"Kathy is my sister. She & her DH have lived & spent a lot of time in the orient. He was raised there as his Dad was a marine biologist doing research for the US Navy in Taiwan. I asked her to give me a selection of her favorite recipes for an oriental meal & this was the starter course she selected from her "Wei-Chuan Cookbook" by Huang Su Huei. Enjoy!"
- Serving Size: 1 (107.2 g)
- Calories 101.9
- Total Fat - 1.8 g
- Saturated Fat - 0.4 g
- Cholesterol - 65.6 mg
- Sodium - 678.1 mg
- Total Carbohydrate - 12.4 g
- Dietary Fiber - 1.4 g
- Sugars - 0.8 g
- Protein - 9.7 g
- Calcium - 17.9 mg
- Iron - 0.9 mg
- Vitamin C - 2.1 mg
- Thiamin - 0.1 mg
Finely chop chicken breasts. Mix with 1 egg white & 1/2 cup water. Set aside.
Heat stock & next 5 ingredients.
Add chicken mixture & bring to a boil.
Add cornstarch mixed with 1/4 cup water.
Slowly add beaten egg whites while stirring soup constantly. Add ham if desired & serve.
Tips & Variations
- No special items are required