Categories: Chinese, Soups, Poultry
Yield: 4 servings

1/2 lb Boneless chicken breasts cut
-into 1/4" strips
2 Egg whites, beaten
2 tb Cornstarch
1/8 ts Salt
Deep fry
3 c Peanut oil
17 oz Can creamed corn
3 c Chicken stock
1 tb 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.

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