- 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.
- 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.
- 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.