Chinese Velvet Chicken and Corn Soup

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                            FOOD FUNNY
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Here's one from the urban legend category. Thanks to Rosemary Zwick for
sharing it.

An agent was working the night desk at the FBI office. They
had received a lot of wrong numbers recently because it was
similar to the newly opened pizza joint. One night he answered
"FBI." When the caller hesitated, he said "You meant to call
Dominoes." The caller exclaimed "Wow, you guys really do know everything!"

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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 Nov 23 05:48:11 2010