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Velvet Corn Soup

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      Title: VELVET CORN SOUP
 Categories: Chinese, Soups/stews
      Yield: 4 Servings
 
      1 tb Peanut oil
      4    Green onions, minced
    1/2 ts Fresh ginger root, minced
      3 c  Chicken stock
      1 c  Canned cream-style corn
    1/4 ts Salt
    1/4 ts White pepper
      1 ts Sugar
      1 tb Dry sherry
    1/2 ts MSG (opt)
      2 tb Cornstarch and
    1/8 c  Stock for cornstarch paste
      2    Egg whites
      1 tb Cooked Smithfield (or
           Hickory-smoked) ham, minced
 
  Wash corn in stock.  Drain corn, reserving stock; chop finely and
  return to stock.  In a cup, mix cornstarch and cold stock to make
  paste.
  
  In heavy 2-quart saucepan, heat oil until hot.  Saute green onions &
  ginger for about 30 seconds, stirring constantly to avoid burning.
  Add stock & corn; stir & bring to just under boil. Add salt, pepper &
  sugar. Simmer 15 minutes or until ready to serve. Just before
  serving, turn up heat again to a bubbly boil. Dribble in cornstarch
  paste until soup acquires a waxy translucence.  It should still be
  thin, but not watery. Add sherry. Now beat egg white with a fork to a
  light froth. Turn off heat. Quickly swirl in egg whites. Pour into
  serving bowl. Garnish with ham. Serve.
 
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