White Fish Pieces in Soup
INGREDIENTS:
1/2 lb Boneless chicken breasts cut 3 c Peanut oil
-into 1/4" strips Assembly
Marinade: 17 oz Can creamed corn
2 Egg whites, beaten 3 c Chicken stock
2 tb Cornstarch 1 tb Light soy sauce
1/8 ts Salt Salt & pepper to taste
Deep fry Sesame oil
1/2 lb Boneless chicken breasts cut 3 c Peanut oil
-into 1/4" strips Assembly
Marinade: 17 oz Can creamed corn
2 Egg whites, beaten 3 c Chicken stock
2 tb Cornstarch 1 tb Light soy sauce
1/8 ts Salt Salt & pepper to taste
Deep fry 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. From The Frugal