• 6 cups homemade or store-bought low-sodium chicken broth
• 1/2 teaspoon salt, plus more as needed
• 4 egg whites, lightly beaten
• 1/2 cup minced Smithfield ham, for garnish (may
substitute chopped parsley)
• Freshly ground black pepper (optional)
In a small bowl, combine
the cornstarch and water, stirring until well mixed. Set
Use a Chinese cleaver or
sharp knife to mince the chicken (first cut into thin
slivers) and to strip the corn kernels from their cobs.
In a large saucepan over
high heat, combine the chicken broth (add 2 teaspoons salt
if you use homemade, unseasoned chicken stock), chicken,
corn and the 1/2 teaspoon salt; bring to a boil, stirring
Reduce the heat to low.
Give the cornstarch paste a quick stir, then add it to the
saucepan and stir until the soup has thickened.
Hold a colander over the
saucepan and gently pass the egg whites through, into the
Transfer the soup to a
tureen or individual bowls and garnish with minced ham and
black pepper, if desired. Serve hot.