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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


  • 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.
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