Sweet Corn, Chicken, Mushroom, and Egg Soup

Sweet Corn, Chicken, Mushroom, and Egg Soup

serves 4

Corn is sweet and mild; it lubricates and nourishes the internal organs of digestion. Shiitake mushrooms are sweet and neutral; they nourish the stomach. This dish as a whole strengthens the functions of the stomach, thus stimulating the appetite. It is often prescribed as treatment for urinary problems as well.

4 shiitake mushrooms

Water for soaking

1 chicken breast

2 egg whites

½ cup (100 grams) sweet corn

4 cups (1 liter) stock

2 teaspoons (10 milliliters) cooking wine

1 teaspoon (5 grams) salt

½ teaspoon (2.5 grams) black pepper

Soak the mushrooms in 1 cup of hot water for 1 hour. Drain. Chop the mushrooms into small pieces and set aside. Remove the chicken breast from the bone and mince. Set aside. In a medium bowl, beat the egg whites into a foam. Mix the minced chicken and the cooking wine into the beaten egg whites. In a medium saucepan add the sweet corn to the stock, bring to a boil, and boil for 10 minutes. Then add the chicken and egg white mixture and the mushrooms to the stock. Lower the heat and let simmer for 5 minutes, stirring occasionally. Season with salt and pepper and serve.

hancheng

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