| 2 fresh Prawns |
| 9 oz (250g) boneless chicken
breast |
| 1/2 oz (15g) Chinese ham |
| 1 tsp. rice wine, or dry sherry
|
| 1 egg white |
| 1/4 tsp. salt, or to taste
|
| 1/2 oz (15g) fresh or canned
bamboo shoots |
| 2 stalks of rape |
| 2 tsp. cornstarch (cornflour)
|
| 10 stalks of asparagus, fresh,
canned or frozen |
| 1/2 oz (15g) dried bamboo
shoot slices, soaked |
| 4 cups (1 litre) chicken broth
|
| 2 tsp. MSG (optional) |
Shell, devein and remove the
prawns. Mince the meat into a
pulp an mix with the rice wine,
egg white, MSG(optional) and salt.
Slice the fresh or cannel bamboo
shoots and sprinkle each slice
with dry cornstarch and spread
with some of the prawn pulp.