Sweet corn chicken soup, chicken chopsuey

Ingredients

1) For Sweet Corn Chicken Soup :

• Skinless Boneless Chicken breasts sliced and diced into very small cubes : 1 cup
• Sweet Corn Cream Style : 1 can
• Corn : 1/2 cup
• Chicken Broth : 1 can
• Whole Mushroom stem and top : 1/2 can
• Minced Ginger and Garlic: 2 teaspoons
• Olive oil : 2 tablespoons
• Soy Sauce : 2 tablespoons

2) For Chicken Chopsuey :

• Boneless skinless Chicken breasts cut in thin bite size slices: 1 cup
• Julienne sliced Onion: 1 small
• Canned/Fresh Water Chestnuts: 1 can
• Whole Mushroom with stem and top: 1/2 can
• Bamboo Shoots: 1/2 can
• Sliced Carrots: 1/4 cup
• Bean Sprouts: 1/2 cup
• Sliced Garlic: 1 clove
• Chicken Broth: 1 can
• Salt and Pepper
• Soy Sauce: 3 tablespoons
• Olive oil: 2 tablespoons

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Preparation

• 1) In a wide bottom vessel, on medium high heat, add olive oil. When it heats up add the Chicken pieces. Saute it with minced ginger and garlic , 2 tablespoons of Soy Sauce , until chicken is cooked evenly.
  Transfer the chicken to a separate plate.
• Add Sweet Corn Cream Style Corn and Corn to the same vessel in which the Chicken was sauteed. When the contents are cooked, add the chicken-ginger-garlic to the corn mixture and mix well. Add the Chicken Stock and let the soup come to a boil, and then let it simmer for 10 minutes.
• If the soup is too watery to your taste: Mix one tablespoon of cornstarch with 2 tablespoons of water and add to the soup and lower the heat to minimum. Stir until the soup gets the desired thickness.
• Add salt and pepper as desired. Serve hot.
• 2) Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir evaporated milk.
• Pour into pie shell.
• Bake in preheated 425 degree F oven for 15 minutes. Reduce temperature to 350 degree F, bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.