Cream Corn Soup

4 cups chicken stock or broth

¼ teaspoon salt

¼ teaspoon sugar

¼ teaspoon white pepper, or to taste

1 teaspoon Chinese rice wine or dry sherry

1 can creamed corn

2 slices cooked ham, diced

1 tablespoon cornstarch

4 tablespoons water

2 egg whites, lightly beaten

2 green onions, minced

A few drops of sesame oil

1. Bring the broth or stock to a boil.
2. Add the salt, sugar, white pepper, rice wine, corn, and cooked ham. Bring the broth back to a boil.
3. Mix the cornstarch and water and pour into the soup, stirring to thicken. When the soup has thickened, turn off the heat.
4. Pour the egg whites into the soup in a steady stream, and quickly stir in a clockwise direction until they form thin shreds.
5. Add the green onions and sesame oil. Give the soup a final stir.

Make Your Own Stock

It's easy! Bring 2½ –3 pounds of chicken bones, a sliced green onion, and a few slices of ginger to a boil in a large pot of water (about 8 cups). Skim off the foam that rises to the top. Reduce the heat and simmer the stock, uncovered, for at least 2 hours. Cool before using.

Chicken Velvet Soup

4 ounces skinless, boneless chicken breast

1 tablespoon water

2 teaspoons Chinese rice wine or dry sherry, divided

4 cups chicken stock or broth

¼ teaspoon salt

teaspoon white pepper

1 can creamed corn

1 tablespoon cornstarch mixed with 4 tablespoons water

2 eggs whites, lightly beaten

2 green onions, sliced

1. Cut the chicken into chunks and place in a food processor. Add the water and 1 teaspoon rice wine, and mince the chicken into a fine paste.
2. Bring the broth or stock to a boil. Add the salt, white pepper, 1 teaspoon rice wine, and creamed corn. Add the chicken paste, stirring so that the chicken breaks up into small pieces. Cook until the chicken turns white.
3. Mix the cornstarch and water, and pour the mixture into the soup, stirring to thicken. Turn off the heat.
4. Pour the eggs into the soup in a steady stream, and quickly stir in a clockwise direction until they form thin shreds.
5. Add the green onions and give the soup a final stir.