Ingredients
- 150g chicken breast fillet
- 115g fresh or canned asparagus (chopped)
- 1 egg white
- 1 tsp cornflour paste
- 3 cups chicken stock
- dash of salt
- dash of ground black pepper
- coriander leaves (garnish)
Steps:
- Slice chicken breast fillet into very thin strips
- Place chicken into a bowl then combine with egg white, salt and cornflour paste
- Mix everything together, set aside
- Bring the chicken stock to a boil using a pot or wok
- Add in the chopped asparagus pieces and cook till tender (2 mins)
- Add in chicken pieces, stir so they do not stick and bring back to boil again
- Taste and adjust to palate, add more salt or pepper
- Scoop up soup into one big bowl or individual bowls and garnish with coriander leaves
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