Ingredients
150 g (about 5 oz) tomatoes, 100 g (about 3.5 oz) raw chicken breast, 50 g (about 1.75 oz) fresh peas, 50 ml (about 3.5 tablespoons) fresh milk, 1 egg white.
Seasonings
1/2 teaspoon salt, a pinch of MSG (optional), 1 tablespoon chicken fat, 2 tablespoons cornstarch, 500 g (about 1 lb) high-quality stock or broth.
Preparation
1. Remove the stems from the tomatoes, wash them, score a shallow cross on the skin, blanch in boiling water, remove and let cool, then peel off the skin, remove the seeds, and cut into small dice.
2. Divide the cornstarch into two bowls, then stir milk into one and water into the other until smooth.
3. Rinse the chicken breast, remove the white tendons, place it on a cutting board, and use the back of a knife to pound it into a fine paste.
Steps
1. Place the minced chicken in a bowl and gradually add the milk and cornstarch mixture, stirring until the starch is fully incorporated into the chicken.
2. Add the egg whites and a pinch of salt, then stir thoroughly until it forms a smooth chicken paste.
3. Place a wok over high heat, add broth, peas, and diced tomatoes, bring to a boil, then turn off the heat.
4. Using a chopstick, scrape the chicken paste into pea-sized round dumplings and drop them into the pot.
5. After all the egg white mixture has been added, bring the soup to a boil and thicken with a water-starch slurry.
6. Bring to a boil until the ingredients float to the surface, then season with MSG, salt, and chicken fat to taste.