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Chicken Corn Soup (Restaurant Recipe!)
Ingredients
  • 4 ounces boneless skinless chicken breast (or thighs; cut into very small cubes/finely chopped)
  • 1 tablespoon water
  • 1 teaspoon cornstarch
  • 1 teaspoon oyster sauce
  • 1½ cups sweet corn kernels (fresh or frozen)
  • 5 cups chicken stock
  • ½ teaspoon turmeric powder
  • ½ teaspoon sesame oil
  • ½ teaspoon salt (or to taste)
  • 1 pinch white pepper
  • 2 egg whites (lightly beaten; you can also include the yolks)
  • 1 scallion (chopped)
  • 1 tablespoon cilantro (chopped, optional)
  • Freshly ground black pepper (optional)
  • subheading: TO THICKEN THE SOUP:
  • ¼ cup cornstarch
  • ½ cup chicken stock
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