Chinese Velvet Chicken and Mushroom Soup Recipe

INGREDIENTS:

• 175 g (6 oz) chicken breast
• 1 egg white
• 2 teaspoon cornflour
• 900 ml (1 ½ pints) chicken stocks
• 50 g (2 oz) button mushrooms, sliced
• 75 g (3 oz) canned bamboo shoots, drained and shredded
• 1 teaspoon finely chopped root ginger
• 2 spring onions, chopped
• ½ teaspoon salt
• 1 tablespoon soy sauce

 How to Cook:

Cut the chicken into matchstick pieces.
Put the egg white and corn flour in a bowl and mix well.
Add the chicken and toss until evenly coated.
Bring the stock to the boil, add the chicken and the remaining ingredients and simmer for 3 minutes.
Serve hot.

This recipe serves 4 to 6 people.