Wednesday, April 1, 2009

Chicken and Asparagus Soup

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)


1. Slice chicken breast fillet into very thin strips
2. Place chicken into a bowl then combine with egg white, salt and cornflour paste
3. Mix everything together, set aside
4. Bring the chicken stock to a boil using a pot or wok
5. Add in the chopped asparagus pieces and cook till tender (2 mins)
6. Add in chicken pieces, stir so they do not stick and bring back to boil again
7. Taste and adjust to palate, add more salt or pepper
8. Scoop up soup into one big bowl or individual bowls and garnish with coriander leaves

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