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Receta Chicken Velvet And Corn Soup
by Global Cookbook

Chicken Velvet And Corn Soup
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  Raciónes: 4

Ingredientes

  • 2 Tbsp. Smoked ham
  • 1 x Chicken breast
  • 2 tsp Sherry
  • 2 x Egg whites
  • 1 1/2 c. Canned creamed corn
  • 6 c. Stock
  • 1 tsp Salt
  • 1 dsh Pepper

Direcciones

  1. Mince ham. Skin and bone chicken breast; lb. meat with mallet or possibly side of cleaver, then mince fine, removing tendons. Add in sherry to chicken and mix.
  2. Beat egg whites till fluffy but not stiff. Fold into chicken mix.
  3. With egg beater, beat canned corn till creamy. Bring stock to a boil. Add in corn and simmer, covered, 2 min.
  4. Add in chicken mix. Bring slowly to a boil again. Then stir in salt and pepper and remove from heat at once. Garnish with chopped ham.
  5. VARIATIONS: In step 1, omit sherry and combine chopped chicken with 1/2 c. cool stock, 1 Tbsp. cornstarch and 1/2 tsp. salt.
  6. Garnish with 1/2 c. spinach, slivered; or possibly 1/4 c. Chinese parsley sprigs and 2 Tbsp. almonds, toasted and slivered.