Rosa Cooking

Chinese chicken and asparagus soup

Fine, delicate, light soup.

Preparation steps

  • Cut the chicken into as thin as possible the size of a postage stamp. Mix one egg white with a little salt in a bowl, add the stock and a tablespoon of water. Mix everything well and add the sliced ​​chicken. Put the stock in the wok to boil, when it boils add the sliced ​​asparagus and let it cook for 2 min. Then add the chicken, separating the pieces, and let it cook all together for another 5 minutes. Season with salt or soy sauce and a little pepper. Serve hot with the addition of sliced ​​coriander or parsley leaves.