Jade Soup

• 1 whole boneless skinless chicken breast
• 4 1/2 cups chicken stock
• 2 egg whites
• 1 tablespoon cornstarch
• 2 teaspoons salt
• 4 ounces spinach leaves
• 2 tablespoons oil
• 1 tablespoon sherry wine
• 2 tablespoons cornstarch, dissolved in
• 2 tablespoons cold water

1. Chop chicken very fine, or put in a blender or food processor. Soak chopped chicken in 1/2u0b0C of chicken stock.
2. Beat egg whites stiff then gently fold in cornstarch, chicken, and 1 tsp of salt. Set aside.
3. Cook spinach in a small amount of boiling water, drain well then squeeze out water and chop very fine.
4. Heat oil in a wok over medium-high heat. Stir-fry spinach for 30 seconds. Pour remaining 4u0b0C chicken stock and sherry over spinach and bring to a boil. Add chicken mixture and bring to a boil, stirring rapidly.
5. Season with 1 teaspoons salt. Thicken with dissolved cornstarch.

chicken breast, chicken stock, egg whites, cornstarch, salt, spinach leaves, oil, sherry wine, cornstarch, cold water

Taken from www.food.com/recipe/jade-soup-63894 (may not work)