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Yu mi gee yung tang
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| Artist: |
_ |
| Categories: |
Asian, Poultry, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| | WHOLE UNCOOKED CHICKEN | | | -BREAST | | 2
| | EGG WHITES | | 3/4
| tsp | SALT | | 1
| tsp | SESAME SEED OIL | | 1 1/2
| quart | CHICKEN BROTH | | 1
| | 11 oz CAN CREAM CORN | | 1 1/2
| tsp | SALT | | 1/2
| tsp | SUGAR | | 1/4
| cup | CORNSTARCH, DISSOLVED IN | | 1/2
| cup | COLD WATER | | 1
| | SCALLION, FINELY CHOPPED |
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Procedures:
| 1 | Skin, bone and mince chicken breasts. | | 2 | Combine chicken, egg whites, salt and oil. | | 3 | Mix well and set aside. | | 4 | Bring chicken broth to boil in a saucepan. | | 5 | Add cream corn, salt and sugar; cook for one minute. | | 6 | Stir in dissolved cornstarch and cook, stirring constantly until sauce thickens. | | 7 | Mix chicken mixture into soup and bring to boil again. | | 8 | Remove from heat. | | 9 | Add chopped scallions and serve immediately. | | 10 | Temperature(s): hot effort: average time: 01:00 |
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