Chinese Stock and Soups Recipes - Chicken and Asparagus Soup Recipe

Ingredients

• 100g/4oz chicken shredded

• 2 egg whites

• 2.5ml/1/2 tsp salt

• 30ml/2 tbsp corn-flour (cornstarch)

• 225g/8oz asparagus, cut into 5cm/2 in chunks

• 100g/4oz bean sprouts

• 1.5l/6 cups chicken stock

• 100g/4oz button mushrooms

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Method:

1. Mix the chicken with the egg whites, salt and corn-flour and leave to stand for 30 minutes.

2. Cook the chicken in boiling water for about 10 minuets until cooked through then drain well. Blanch the asparagus in boiling water for 2  minutes then drain.

3. Blanch the bean sprouts in boiling water for 3 minutes then drain. Pour the stock into a large pan and add the chicken, asparagus, mushrooms and bean sprouts.

4. Bring to the boil and season to taste with salt. Simmer for a few minutes to allow the flavors to develop and until the vegetables are tender but still crisp.