Ingredients
100 g chicken breast, 100 g water shield (Brasenia schreberi), and 1 egg white.
Seasonings
Salt 1/2 teaspoon, MSG 1/2 teaspoon, cooking wine 1 teaspoon, cornstarch 2 teaspoons, fresh broth 1000 g (about 4 cups).
Steps
1. Rinse the chicken breast, cut into long shreds, and place in a bowl. Add egg white, salt, and cornstarch to marinate and coat. Rinse the water shield leaves, blanch both the chicken shreds and water shield leaves separately in boiling water until cooked, then remove and place them in a soup bowl.
2. Place the pot over heat, add fresh broth along with salt, cooking wine, and MSG, bring to a boil, skim off any foam, then pour the hot broth into the bowl with the shredded chicken and water shield leaves, and serve immediately.