Velvet corn soup

 
                              VELVET CORN SOUP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese                          Soups/stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Peanut oil
    4                    Green onions, minced
      1/2   ts           Fresh ginger root, minced
    3       c            Chicken stock
    1       c            Canned cream-style corn
      1/4   ts           Salt
      1/4   ts           White pepper
    1       t            Sugar
    1       tb           Dry sherry
      1/2   ts           MSG (opt)
    2       tb           Cornstarch and
      1/8   c            Stock for cornstarch paste
    2                    Egg whites
    1       tb           Cooked Smithfield (or
                         Hickory-smoked) ham, minced
 
   Wash corn in stock.  Drain corn, reserving stock; chop
   finely and return to stock.  In a cup, mix cornstarch
   and cold stock to make paste.
   
   In heavy 2-quart saucepan, heat oil until hot.  Saute
   green onions & ginger for about 30 seconds, stirring
   constantly to avoid burning. Add stock & corn; stir &
   bring to just under boil. Add salt, pepper & sugar.
   Simmer 15 minutes or until ready to serve. Just before
   serving, turn up heat again to a bubbly boil. Dribble
   in cornstarch paste until soup acquires a waxy
   translucence.  It should still be thin, but not
   watery. Add sherry. Now beat egg white with a fork to
   a light froth. Turn off heat. Quickly swirl in egg
   whites. Pour into serving bowl. Garnish with ham.
   Serve.
  
 
 
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