aem wrote:

> On Jul 27, 5:13Â*am, ChattyCathy > wrote:
>> aem wrote:
>> > 3. Jade soup. Â*Parboil 12-20 fresh spinach leaves 30-60 seconds,
>> > drain, squeeze as dry as possible, chop well. Bring 4 cups chicken
>> > stock to boil with 1 TB sherry. Â*While that's heating, mince a
>> > chicken breast, sprinkle it with cornstarch and season with salt,
>> > mix together. (Nowadays you can buy ground chicken but I don't know
>> > if it's any good. Mincing a breast yourself is not difficult; with
>> > practice you can use two knives or cleavers to make quick work of
>> > it.) Â*Whip 2 egg whites until stiff, then mix the chicken into the
>> > egg whites. Â*When stock boils, add spinach, then egg white/chicken
>> > mixture. Â*Taste for salt. Â*Serve as soon as chicken is cooked, 2 to
>> > 5 minutes. Â* Â*-aem
>>
>> I'd really like to try this. Didn't realize how easy it was to
>> make... (have had it at restaurants and loved it). Plus I have all
>> the ingredients at hand... Thanks.
>> --
> Do try it. I've made it numerous times for dinner parties and it's
> well received. Looks cool, tastes good, can be prepped so that
> finishing it off at the right time takes only minutes. -aem

Going to make it tomorrow - DH approves (he's not much of a soup fan but
he loves this sort of thing too). I even have a bottle of Xiao-shing
wine in the cupboard that I have been hoarding; I think that will be as
nice, if not nicer than the sherry?
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...