Anna Maria
Posted May 12, 2006 05:54 AM

Chinese Chicken and Asparagus Soup

5 oz. boneless chicken breast
Pinch of salt
1 tsp. egg white
1 tsp. cornstarch
4 oz. apapargus
3 cups chicken stock
Fresh cilantro leaves to garnish

1. Cut the chicken into thin slices each about the size of a postage stamp. Mix with a pinch of salt, then add the egg white, and finally the cornstarch.

2. Cut off and discard the tough stems of the asparagus, and diagonally cut the tender part of the spears into short, even lengths.

3. In a small Dutch oven, bring the stock to a rolling boil, add the asparagus and bring back to a boil, cooking for 2 minutes. (You do not need to do this if you are using canned aparagus.)

4. Add the chicken, stir to separate and bring back to a boil once more. Adjust the seasonings. Simmer until chicken is cooked through, about 5 minutes. Serve hot, garnished with fresh coriander leaves.