Chinese Chicken & Corn Soup
Serve with Melba toast.

• 6 ounces boneless skinless chicken breasts, finely chopped
• 1 tablespoon light soy sauce
• 1-2 tablespoon sherry wine
• 1 teaspoon cornstarch
• 1/2 cup water
• 1 tablespoon sesame oil
• 1 tablespoon peanut oil
• 4 cups chicken stock
• 1 1/2 teaspoons fresh ginger, grated
• 8 ounces corn kernals (canned or frozen)
• 15 ounces canned creamed corn
• Salt (to taste)
• Black pepper (to taste)
• 2 small eggs, beaten

Combine chicken, soy sauce, sherry, cornstarch, water, sesame oil, salt and pepper. Cover and set aside until needed.

Heat pan over medium heat. Add peanut oil; then ginger, stirring a few seconds. Add chicken stock, both corns. Bring to a simmer.

Add and stir in about a half cup of stock to chicken mixture. Then add this chicken mixture to the simmering stock mixture. Bring to a boil, stirring constantly; then lower temperature to simmer about 5 minutes. Slowly pour the eggs in a steady stream into the pot. Use your fork to stir the top of the soup.

Per Serving: 213 Calories; 8g Fat (32.8% calories from fat); 2g Saturated Fat; 14g Protein; 22g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 856mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 Fat.

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