INGREDIENTS
1 tsp
black peppercorns
2
bone in skin on chicken breasts
42 oz
canned corn
1
carrot
2
chicken bouillon cubes
1/4 cup
cornstarch
2
egg whites
3 tbsp
fresh ginger
3 inches
ginger
6 servings
kosher salt
1
leek
4
scallions
1 tsp
sesame oil
6 servings
soy sauce
1 tsp
unseasoned rice vinegar
1/4 cup
water
1 tsp
whole coriander seeds