Chicken Velvet Soup
Ingredients
4 1/2 oz (125 g) boneless
chicken breast
4 cups (1 liter) clear stock
4 egg whites
2 oz (50 g) Chinese cabbage hearts
2 1/2 tsp cornstarch (corn flour)
1 tsp Chinese ham, chopped
1 1/2 tsp salt, or to taste
3/4 tsp MSG
1/2 tsp pepper
Directions
- Use the upper edge of a cleaver to chop
the chicken breast into a paste or a velvet,
or use a food processor. Place in a bowl.
- Beat the egg whites lightly and mix
with the cornstarch. Add a little water
to the chicken and stir to separate the
chicken flesh. Stir in the egg white mixture,
1 tsp of the salt, 1/2 tsp of the MSG,
the pepper, and 1/4 cup (60 ml) of the
stock, 1 ingredient at a time. Stir into
a paste.
- Pour the stock into a saucepan and heat
to boiling. Add the remaining 1/4 tsp
MSG and 1/2 tsp salt. Then stir in the
chicken paste and return to a boil, then
turn the heat to low and simmer for 10
minutes, or until the chicken paste turns
white and resembles very soft bean curd
puree.
- Blanch the cabbage hearts briefly in
boiling water and rinse in cold water.
Drain and cut each crosswise into two
halves. Place in a large soup tureen.
Add the chicken soup. Sprinkle with the
chopped ham, and serve.
