Chicken Velvet Soup
In a pinch, you can make chicken stock from chicken bones that have been boiled for as little as thirty minutes, but the flavor won't be as strong.
4 ounces skinless, boneless chicken breast
1 tablespoon water
2 teaspoons Chinese rice wine or dry sherry, divided
4 cups chicken stock or broth
¼ teaspoon salt
⅛ teaspoon white pepper
1 can creamed corn
1 tablespoon cornstarch mixed with 4 tablespoons water
2 eggs whites, lightly beaten
2 green onions, sliced
Cut the chicken into chunks and place in a food processor. Add the water and 1 teaspoon rice wine, and mince the chicken into a fine paste.
Bring the broth or stock to a boil. Add the salt, white pepper, 1 teaspoon rice wine, and creamed corn. Add the chicken paste, stirring so that the chicken breaks up into small pieces. Cook until the chicken turns white.
Mix the cornstarch and water, and pour the mixture into the soup, stirring to thicken. Turn off the heat.
Pour the eggs into the soup in a steady stream, and quickly stir in a clockwise direction until they form thin shreds.
Add the green onions and give the soup a final stir.