Jade Soup

Recipe by Hey Jude
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop chicken very fine, or put in a blender or food processor. Soak chopped chicken in 1/2°C of chicken stock.
  • Beat egg whites stiff then gently fold in cornstarch, chicken, and 1 tsp of salt. Set aside.
  • Cook spinach in a small amount of boiling water, drain well then squeeze out water and chop very fine.
  • 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.
  • Season with 1 teaspoons salt. Thicken with dissolved cornstarch.
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