Asparagus Minced Chicken Soup

JiYungLu Sun Tang

1.2 litres(2 pints) chicken stock

250g fresh asparagus

250g boneless, skinless chicken breasts

1 egg white

1teaspoon sesame oil

2teaspoon salt

2teaspoons Shaoxing rice wine or dry sherry

2 teaspoons light soy sauce

1teaspoon salt

freshly ground black pepper

chopped spring onions, to garnish

Although asparagus is a relative newcomer among Chinese vegetables, it is now enjoyed throughout China. It is paired with chicken mixed with egg white in this delicately flavoured soup.

1. Put the stock into a medium-sized saucepan and bring it to a simmer. Cut the asparagus at a slight diagonal into 2.5 cm(1 inch) pieces.

2. Cut the chicken breasts into small pieces. Put them with the egg white, sesame oil and salt into a food processor or blender and blend until smooth. Transfer to a small bowl, cover with clingfilm and chill in the refrigerator for 5 minutes.

3. Add the asparagus, rice wine or sherry and soy sauce to the simmering stock. Cook for 3 minutes or until the asparagus is cooked. Remove the pan from the heat. Add the chicken mixture, stirring vigorously to break up any large lumps. Return to the heat and simmer for another minute. Garnish with chopped spring onions and serve at once.

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