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Ingredients

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Directions

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  • Finely chop chicken. In a bowl stir together the chicken, water, rice wine or dry white wine, soy sauce, gingerroot, and sesame oil. Cover and let stand at room temperature for 20 minutes.

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  • In a wok or 3-quart saucepan combine the chicken broth and corn; bring to boiling. Add the chicken mixture, stirring constantly to separate chicken pieces. Return to boiling. Reduce heat and simmer, uncovered, about 2 minutes or until no pink remains in chicken, stirring often.

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  • Pour the beaten egg into the hot chicken mixture in a steady stream while stirring 2 or 3 times to create shreds. Remove from heat. Cover and let stand for 1 minute. Ladle into soup bowls. Makes 6 side-dish servings.

Nutrition Facts

98 calories; 3 g total fat; 1 g saturated fat; 54 mg cholesterol; 466 mg sodium. 200 mg potassium; 7 g carbohydrates; 11 g protein;

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