Chinese chicken and asparagus soup
Fine, delicate, light soup.
- 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.