Asian Corn And Chicken Soup

• 2 boneless, skinless chicken breasts
• 2 tablespoons rice wine or dry sherry
• 1 1/2 teaspoons Asian dark sesame oil
• 3 tablespoons cornstarch
• 2-3 cloves of garlic, peeled and chopped
• 2 tablespoons fresh ginger root, peeled and finely minced
• 6 cups best quality chicken stock
• 1 carton of silky tofu
• 1 1/2 cups frozen corn
• 1 teaspoon low-sodium soy sauce
• 1 egg, beaten
• 1/2 cup chopped scallions
• 1 dash hot sauce or chili oil (optional)

1. Chop the chicken into spoon-sized pieces. Mix with the sherry or rice wine, 1/2 t. sesame oil, 1 T. cornstarch. Set aside.
2. Heat 1/2 t. sesame oil and briefly cook the garlic and ginger. Add the chicken, cook 2-3 minutes, then add the stock and bring to a boil.
3. Cut the tofu into 1/2 inch cubes. Add to stock mixture. Add corn as well. Cook ten minutes.
4. Blend 2 T. cornstarch with the soy sauce and 1/4 c. water and whisk until smooth. Add to soup and stir for a minute or two.
5. Beat the egg and pour slowly into the soup, stirring the soup with a fork so as to shred the egg in the soup. Add final 1/2 t. sesame oil to float on top of the soup. Garnish with chopped scallions. Add a dash of hot sauce or chili oil, if desired.

chicken breasts, rice wine, sesame oil, cornstarch, garlic, fresh ginger root, chicken stock, silky, frozen corn, soy sauce, egg, scallions, hot sauce

Taken from food52.com/recipes/2705-asian-corn-and-chicken-soup (may not work)