Ingredients
100 g chicken breast, 1 can of asparagus, 40 g each of enoki mushrooms and tender pea shoots, 1 egg white.
Seasonings
1/2 teaspoon salt, 1 tablespoon cornstarch.
Steps
1. Wash the chicken breast, cut into shreds, then mix with salt, egg white, and cornstarch until well combined; drain the asparagus and cut into long sections; trim the roots off the enoki mushrooms, wash and drain; pick over and wash the pea shoots.
2. Add the chicken breast to a pot of boiling water, gently stirring to separate the pieces and cook through. Then add the asparagus and enoki mushrooms and bring to a boil. Finally, season with salt and MSG, add the pea shoots, and bring to a boil once more before serving.