Jade Soup - cooking recipe

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

Preparation

Chop chicken very fine, or put in a blender or food processor. Soak chopped chicken in 1/2\u00b0C 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\u00b0C 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.