1 tbsp sesame oil
2 tbsps minced fresh ginger
2 cups chicken broth
1 lb bone in chicken breasts, skin removed
1 can cream corn (384 mL size)
2 tbsps rice vinegar
1/4 tsp white pepper
1 tbsp Asian hot sauce (eg Sambal Oelek)
1 tbsp tamari
3 green onions, sliced
2 egg whites, beaten
1 cup watercress or arugula leaves
In a microwave safe bowl, heat oil, ginger, and chicken broth on high for 5 minutes. Pour into slow cooker.
Add chicken breasts, bone side down, to slow cooker along with cream corn, rice vinegar, white pepper, hot sauce and tamari. Cover and cook on low for 8 hours (or on high for 4 hours) until chicken is cooked through.
Remove chicken from slow cooker and cool slightly. Take meat off the bone and dice into bite-size pieces. Add chicken back to slow cooker with finely sliced green onion.
Slowly stir in beaten egg whites. Keep stirring so the eggs cook into small strands.
Serve immediately garnished with fresh watercress or arugula.
Adapted from a recipe by Chicken Farmers of Canada
Tamari is one of the Japanese soy sauces. It is dark brown, slightly salty and a bit sweet. Use dark Chinese soy sauce if tamari is not available.