CHICKEN AND ASPARAGUS SOUP

Ingredients:
Chicken breast fillet - 150 gms
Egg white - 1 tsp
Corn flour paste - 1 tsp
Fresh or canned asparagus - 115 gms
Stock - 750 ml
Salt and ground black pepper
Fresh coriander leaves - to garnish

Method:

• 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.
• Discard the tough stems of the asparagus, and cut the tender spears diagonally into short lengths.
• Bring the stock to a rolling boil in a wok.
• Add the asparagus, bring back to the boil and cook for 2 minutes.
• 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.