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 Use the upper edge of a cleaver
to chop the chicken breast into
a paste or a velvet, or use a
food processor. Place in a bowl.
- Beat the egg whites lightly
and mix with the cornstarch. Add
a little water to the chicken
and stir to separate the chicken
flesh. Stir in the egg white mixture,
1 tsp of the salt, 1/2 tsp of
the MSG, the pepper, and 1/4 cup
(60 ml) of the stock, 1 ingredient
at a time. Stir into a paste.
- Pour the stock into a saucepan
and heat to boiling. Add the remaining
1/4 tsp MSG and 1/2 tsp salt.
Then stir in the chicken paste
and return to a boil, then turn
the heat to low and simmer for
10 minutes, or until the chicken
paste turns white and resembles
very soft bean curd puree.
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