Ingredients
20 slices of rehydrated shiitake mushrooms (each cut to the size of a coin), 125 g (about 4.5 oz) chicken breast, 80 slices of ham, 30 g (about 1 oz) egg whites, and 1 bowl of chicken broth.
Seasonings
Cornstarch, leafy greens, fine salt, MSG, and white pepper, all to taste.
Instructions
1. Wash the mushrooms and slice them into pieces; then mince the chicken breast into a paste and mix well with water chestnut flour, egg whites, and ground white pepper.
2. Spread the chicken paste evenly over each coin-shaped mushroom slice, then place four small pieces of ham on top, arrange a bit of leafy greens in the center, and steam in a steamer basket for about 5 minutes.
3. Bring the chicken broth to a boil, add a little MSG and salt, and once it's boiling, pour in the steamed mushrooms. This soup is delicious, with a beautiful mix of red, green, white, and black colors.