---------- Recipe via Meal-Master (tm) v8.02
  
       Title: YU MI GEE YUNG TANG B1
  Categories: Chinese, Poultry, Soups
       Yield: 6 servings
  
       1    Whole chicken breast
            - uncooked
       2    Egg whites
     3/4 ts Salt
       1 ts Sesame seed oil
   1 1/2 qt Chicken broth
       1    11 oz can cream corn
   1 1/2 ts Salt
     1/2 ts Sugar
     1/4 c  Cornstarch; dissolved in...
     1/2 c  Cold water
       1    Scallion; finely chopped
  
   Skin, bone and mince chicken breasts. Combine chicken,
   egg whites, salt and oil. Mix well and set aside.
   
   Bring chicken broth to boil in a saucepan. Add cream
   corn, salt and sugar; cook for one minute.  Stir in
   dissolved cornstarch and cook, stirring constantly
   until sauce thickens.
   
   Mix chicken mixture into soup and bring to boil again.
   Remove from heat. Add chopped scallions and serve
   immediately.
   
   Temperature (s): HOT Effort: AVERAGE Time: 01:00
   Source: ANNA KAO'S Comments:  PITTSBURGH, ASPINWALL
  
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