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Chinese Velvet Chicken and Corn Soup

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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cabrera Estate in Malakoff, Texas in 1986.

Ingredients Edit

Directions Edit

  1. Bring chicken stock to a boil over high heat.
  2. Mix ground chicken, soy sauce and sesame oil.
  3. Add chicken mixture to stock stirring to prevent chicken from forming clumps.
  4. Bring to a boil and add beaten eggs stirring to combine.
  5. Add corn and adjust seasoning with salt and pepper.

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