Cantonese Corn Soup

• 2 (13 3/4 ounce) cans chicken broth
• 1 1/4 cups water
• 1/3 cup chinese rice wine (or sake)
• 3 tablespoons chinese rice wine (or sake)
• 2 slices fresh ginger (about 1/4 inch each)
• 2 (17 ounce) cans creamed corn
• salt
• 2 1/2 tablespoons cornstarch
• 2 large egg whites, beaten
• 1 teaspoon oriental sesame oil
• 1 ounce cooked ham, minced

1. Combine chicken broth, 1 cup water, 1/3 cup rice wine, and the ginger in large saucepan. Heat to boiling. Reduce heat and simmer uncovered 20 minutes.
2. Remove ginger from broth and stir in remaining 3 T. rice wine, the corn and salt. Heat to boiling, then reduce heat to low.
3. Dissolve cornstarch in remaining 1/4 cup water and gradually stir into soup. Heat, stirring constantly, until slightly thickened. Remove from heat and pour egg whites in thin stream around edge. Stir once and add sesame oil.
4. Sprinkle ham over soup in bowls.

chicken broth, water, chinese rice wine, chinese rice wine, ginger, corn, salt, cornstarch, egg whites, sesame oil

Taken from www.food.com/recipe/cantonese-corn-soup-294184 (may not work)