Corn Soup With Ground Chicken

1/4 Pound Ground Chicken	Pinch Salt
1 Egg White	Dash Pepper
1 Teaspoon Dry Sherry	2 Tablespoons Cornstarch Mixed
Dash Pepper	-With 4 Tablespoons Water
1 Teaspoon Salt	1 Egg, Lightly Beaten
1 Can Sweet Corn, Undrained	1 Teaspoon Parsley, Chopped
6 Cups Chicken Stock	1 Teaspoon Ham, Chopped

Mix ground chicken with egg white, dry sherry, pepper, and salt in bowl. Add sweet corn, mix well. Bring chicken stock to boil. Add ground chicken and sweet corn mixture slowly, stirring constantly. Season with salt and pepper to taste. When stock comes to boil again, thicken with cornstarch mixture. Then add beaten egg slowly, stirring constantly. Pour into soup tureen, and sprinkle with chopped parsley and ham. Serve hot. Serves 2 as main course or 3-6 Chinese style.

1989 Recipe - Jean Hansen - From her cooking class with Julia Cheng

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