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Chicken and Asparagus Soup

ingredients

serves 4
150 g (5 oz) chicken breast fillet
5 ml (1 tsp) egg white
5 ml (1 tsp) cornflour paste
115 g (4 oz) fresh or canned asparagus
750 ml (1 1/4 pints) 3 cups stock
salt and ground black pepper
fresh coriander leaves, to garnish

method

1. Cut the chicken meat 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 cornflour paste.

2. Discard the tough stems of the asparagus, and cut the tender spears diagonally into short lengths.

3. Bring the stock to a rolling boil in a wok. Add the asparagus, bring back to the boil and cook for 2 minutes. (This is not necessary if you are using canned asparagus.)

4. Add the chicken, stir to separate and bring back to the boil once more. Adjust the seasoning to taste. Serve hot, garnished with fresh coriander leaves.

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