4 Servings

Directions:

Trim fat from chicken. Cut chicken into 1-inch wide, 2-inch long chunks. Cut carrots into 18 of 1-1/2 inches long rhombic shape pieces as show.

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In a pan, bring 5 cups of water to boil, pour in chicken chunks, stir and scald for 20 seconds. Remove from heat. Set aside.

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Cut green onions into 1-inch long pieces. Heat 3 tablespoons oil to very hot in pot, sauté green onions and ginger slices for 30 seconds. Add chicken, stir-fry 1 minute.

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What you'll need:

	2	lbs. whole chicken
	1	can sweet corn, cream style
	3	stalks green onion
	3	slices ginger
	6	carrots
	1	bunch cilantro
	3	cups chicken soup
	2	tablespoons white wine
	3	tablespoons corn oil
	2	teaspoons cornstarch
	2	teaspoons salt

Directions: (continued)

Add sweet corn; stir. Add wine; stir. Add chicken soup; stir. Cover and cook over low heat for 50 minutes. Stir frequently halfway through cooking.

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Combine salt, cornstarch, and 2 tablespoons water in cup; mix well. Pour into pot; stir until smooth and thickened.

Remove from heat. Prepare on plate, garnish with carrots and cilantro. Serve. Makes 4 servings.