1/6 lb Chicken breast
3 Egg white
1 tablespoon Chopped Chinese ham
1 can Sweet corn
2 teaspoon Salt
6 cups Soup stock
4 tablespoons Cornstarch, mix with 4 tablespoons cold water

Mince into fine slices, 1/6 lb chicken breast. Place in a bowl, add 3 egg white. Mix well. Put aside. Bring to boil 6 cups of chicken soup stock or consommé. Add corn and salt, when it boils again, add cornstarch paste. Stir well and let boil until thickened. Reduce heat to low, add the mixed chicken with egg white carefully and stir until blended. Pour into serving bowl and sprinkle 1 tablespoon chopped ham. Garnish with parsley and serve hot.

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