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Velvet Chicken & Sweet Corn Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: VELVET CHICKEN & SWEET CORN SOUP
 Categories: Chinese, Soups, Poultry
      Yield: 4 Servings
 
    1/2 lb Boneless chicken breasts cut
           -into 1/4" strips
           Marinade:
      2    Egg whites, beaten
      2 tb Cornstarch
    1/8 ts Salt
           Deep fry
      3 c  Peanut oil
           Assembly
     17 oz Can creamed corn
      3 c  Chicken stock
      1 tb Light soy sauce
           Salt & pepper to taste
           Sesame oil
 
  Cut the chicken and pat dry on paper towels.  Mix with the egg-white
  marinade and refrigerate for 30 minutes. Heat the oil in a saucepan
  or wok to between 280 and 300 degrees, no hotter. Deep-fry the
  chicken strips in the oil just until they are barely tender.  They
  will not brown. Heat the creamed corn along with the soup stock and
  light soy. When hot add the chicken and season to taste with the salt
  and pepper. Add the sesame oil drops to garnish and serve.
 
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