VELVET CORN SOUP

Try substituting minced chicken or crabmeat in place of shrimp.

Makes: 6-8 servings

Ingredients:

7 cups chicken broth
1/3 cup diced cooked ham
1/4 cup chopped water chestnuts
1 can (16 oz.) cream-style corn or 2 cups freshly shucked corn
1/4 pound medium raw shrimp, peeled, deveined and chopped
2 tablespoon cornstarch dissolved in 1/4 cup water
2 egg whites, lightly beaten
1 green onion, thinly sliced
2 sprigs cilantro, chopped
2 teaspoons sesame oil
Salt and ground white pepper
Salt and ground white pepper

Cooking:

1. Place broth in a large pot; bring to a boil. Add ham, water chestnuts, and corn. Reduce heat to medium; heat to simmering, stirring frequently. Add shrimp and cornstarch solution and cook, stirring, until soup boils and thickens slightly. Turn off heat. Add egg whites, stirring, until they form long threads.
2. Stir in green onion, cilantro, sesame oil, and salt and pepper to taste.

Photo courtesy of Geoffrey Nilsen.
Adapted from Feast by Martin Yan (Bay Books). Copyright © Yan Can Cook Group, 2005.