Ingredients
100 g chicken breast, 100 g water-soaked bamboo shoots, 1 cleaned spinach heart, 3 egg whites.
Seasonings
Salt 1 tablespoon, a pinch of white pepper, MSG and cornstarch 1 teaspoon each, stock 1200 ml (about 5 cups), lard 2 teaspoons.
Steps
1. Rinse the chicken breast and mince it into a fine paste. Place in a bowl and mix with a small amount of broth, salt, egg white, lard, and cornstarch until well combined.
2. Trim both ends off the bamboo shoots, wash them, and cut into segments.
3. Bring the broth to a boil in a pot, add the bamboo shoots and spinach hearts, then pour in the chicken paste and bring to a boil again. Season with salt, MSG, and white pepper, then stir in chicken fat. Remove from heat and serve in a bowl.