Jade Soup

This is a beautiful soup to look at and delicious to eat.

• Ready In: 50 mins
• Serves: 6

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.