Jade Soup

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 whole boneless skinless chicken breast
• 4 1/2 cups chicken stock
• 2 egg whites
• 1 tablespoon cornstarch
• 2 teaspoons salt
• 4 ounces spinach leaves
• 2 tablespoons oil
• 1 tablespoon sherry wine
• 2 tablespoons cornstarch, dissolved in
• 2 tablespoons cold water

Recipe

• 1 chop chicken very fine, or put in a blender or food processor. soak chopped chicken in 1/2°c of chicken stock.
• 2 beat egg whites stiff then gently fold in cornstarch, chicken, and 1 tsp of salt. set aside.
• 3 cook spinach in a small amount of boiling water, drain well then squeeze out water and chop very fine.
• 4 heat oil in a wok over medium-high heat. stir-fry spinach for 30 seconds. pour remaining 4°c chicken stock and sherry over spinach and bring to a boil. add chicken mixture and bring to a boil, stirring rapidly.
• 5 season with 1 teaspoons salt. thicken with dissolved cornstarch.