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Chicken Velvet Soup


4 1/2 oz (125 g) boneless chicken breast 4 cups (1 liter) clear stock
4 egg whites 2 oz (50 g) Chinese cabbage hearts
2 1/2 tsp cornstarch (corn flour) 1 tsp Chinese ham, chopped
1 1/2 tsp salt, or to taste 3/4 tsp MSG
1/2 tsp pepper
  1. Use the upper edge of a cleaver to chop the chicken breast into a paste or a velvet, or use a food processor. Place in a bowl.
  2. Beat the egg whites lightly and mix with the cornstarch. Add a little water to the chicken and stir to separate the chicken flesh. Stir in the egg white mixture, 1 tsp of the salt, 1/2 tsp of the MSG, the pepper, and 1/4 cup (60 ml) of the stock, 1 ingredient at a time. Stir into a paste.
  3. Pour the stock into a saucepan and heat to boiling. Add the remaining 1/4 tsp MSG and 1/2 tsp salt. Then stir in the chicken paste and return to a boil, then turn the heat to low and simmer for 10 minutes, or until the chicken paste turns white and resembles very soft bean curd puree.
  • Blanch the cabbage hearts briefly in boiling water and rinse in cold water. Drain and cut each crosswise into two halves. Place in a large soup tureen. Add the chicken soup. Sprinkle with the chopped ham, and serve.