Gay lim sook mi gai tong

Gay lim sook mi gai tong

Chicken velvet and sweet corn soup

By
From
The Complete Asian Cookbook
Serves
4-5
Photographer
Alan Benson

Chicken velvet is the name given to a purée made from chicken meat (usually breast meat) and egg white. This is minced or very finely chopped so it is smooth in texture. The delicate golden soup combines the purée with creamed corn.

Ingredients

Quantity Ingredient
1 large chicken breast fillet
1/2 teaspoon salt
2 egg whites, beaten until frothy
1.25 litres Gai sheung tong
1 1/2 teaspoons cornflour
250g tinned creamed corn
1 teaspoon sesame oil
2 tablespoons chinese wine or dry sherry
2 thin slices smoked ham or bacon, finely chopped

Method

  1. To make the chicken velvet, chop the chicken very finely until it is almost a paste. Place in a large bowl, add the salt and 2 tablespoons water and mix well to combine. Fold in the egg white to combine.
  2. Put the chicken stock into a large saucepan and bring to the boil. Combine the cornflour and 1 tablespoon cold water in a small bowl to make a smooth paste and add to the pan with the corn. Bring back to the boil and cook until thickened, about 1 minute. Stir in the sesame oil, wine and the chicken velvet. Reduce the heat to low, stir well, and simmer for 2–3 minutes. Serve immediately, garnished with the ham.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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