1. Clean chicken breast, then cut lengthwise into four strips. Thinly slice strips across the grain. 2. In a large saucepan or stock pot, heat the oil over medium-high heat, until almost smoking, and then add chicken, stirring constantly. Cook chicken 3-4 minutes or until lightly browned. 3. Add the scallions, bell pepper, and garlic, and cook, stirring, 2-3 more minutes. 4. Add the baby corn and stock and bring to a boil. Cook 3 minutes. 5. Add the corn kernels and hot sauce, and continue to cook about 5-7 more minutes. 6. Blend the sherry and cornstarch and add to the soup. Add the tomatoes and cook an additional 2-3 minutes. 7. Just before serving, add the saffron threads, allowing them to dissolve for a few minutes. Then stir in the cilantro and serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
