| １． |
Ground the chicken breast in a food processor
into paste. |
 |
| ２． |
Season the chicken stock (30cc) with one
pinch of salt, and gradually add it to the
chicken paste while mixing. |
| ３． |
Gradually add the egg whites and potato starch
to it. (*Scrape the chicken off the inside
wall of the food processor from time to time,
using a rubber spatula. ) Strain the chicken
paste. |
 |
| ４． |
Cut the Chinese white rape into quarters
and boil (See <Tip>). Place it in serving
dishes. |
 |
| ５． |
Pour the chicken stock (800cc) in a pan and
season with salt, samshu and pepper. |
| ６． |
dd the chicken paste into (4) while stirring
it with chopsticks, and heat slowly over
low heat to a boil. When the seasoned stock
becomes clear after simmering it for 5 to
10 minutes, remove from the heat and pour
the soup slowly into the serving dishes. |
 |
| ７． |
Mince the Chinese ham and sprinkle over the
soup. |
 |
|
|
|
|
Tips
- When you boil the Chinese white rape, boil
the stems first, and
then add the green leafy
parts.
|
