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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a beautiful soup to look at and delicious to eat. Ingredients:
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 |
Directions:
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.
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