Chinese Chicken And Corn Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 (5 -6 ounce) skinless chicken breast halves
• 2 tablespoons chinese rice wine or 2 tablespoons dry sherry
• 1 1/2 teaspoons dark sesame oil, divided
• 3 tablespoons cornstarch, divided
• 1 garlic clove, peeled and minced
• 1 tablespoon finely shredded fresh ginger
• 4 cups reduced-sodium fat-free chicken broth
• 1 (12 ounce) container shelf-stable firm silken tofu, cut into 1/2 inch cubes
• 1 1/2 cups frozen corn
• 1 large egg, lightly beaten
• 1/2 cup thinly sliced green onion (including tops)
• salt
• pepper

Recipe

• 1 rinse chicken and pat dry. slice crosswise into 1/8-inch thick strips. combine with rice wine, 1/2 tsp sesame oil, and 1 tbsp cornstarch in a small bowl.
• 2 in a 3-4 quart nonstick pan over high heat, stir garlic and ginger in 1/2 tsp sesame oil for 10 seconds. add chicken and stir-fry until no longer pink on surface, about 2 minutes.
• 3 add broth; cover pan and bring to a boil. add tofu and corn to broth and return to a simmer.
• 4 in a small bowl, combine remaining 2 tbsp cornstarch and 1/4 cup cold water until smooth. add to soup; bring to boil, stirring constantly. pour egg into soup, stirring gently for about 30 seconds to form thin strands of egg. add remaining 1/2 tsp sesame oil, green onions, and season to taste with salt and pepper. ladle into bowls and serve.