Chinese Velvet Chicken and Corn Soup

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            FOOD FUNNY
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Thanks again to the reigning Queen of Bad Food Puns Rosemary Zwick of
Cape Town, South Africa for this one:

Q: What do you call someone who puts poison in a person's corn flakes?

A: A cereal killer.

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            TODAY'S RECIPE
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Corn (maize to my British readers) was introduced into China in the
16th century by Spanish and Portuguese traders, and it didn't take
long for the Chinese to adapt it to their cuisine. Here is a very old
dish updated with the modern convenience of canned creamed corn.

Chinese Velvet Chicken and Corn Soup (Yu Mi Ji Tang)

4 cups (1 L) chicken stock
1 lb (450 g) ground or very finely chopped chicken
1 tsp (5 ml) soy sauce, or to taste
1/2 tsp (2 ml) sesame oil
2-3 eggs, beaten
1 can (15 oz, 225 g) cream-style corn
Salt and freshly ground pepper to taste

Bring the chicken stock to a boil over high heat. Meanwhile, mix the
ground chicken, soy sauce, and sesame oil. Add the chicken mixture to
the stock, stirring to prevent the chicken from forming clumps. Bring
to a boil and add the beaten eggs, stirring to combine. Add the corn
and adjust the seasoning with salt and pepper. Serves 4 to 6.
Received on Tue Mar 8 09:27:41 2005