Three Pearls Soup

Name: Three Pearls Soup
Ingredients: 4 ounces chicken breasts; 1 egg white; 2 tablespoons milk; 1 1/2 tablespoons cornflour; 2 ounces peas (I use frozen); 2 tomatoes; 2 1/2 cups chicken stock; 1 -2 tablespoon rice wine or 1 -2 tablespoon dry sherry; salt; white pepper

10 ingredients

7 steps

Ingredients

4 ounces chicken breasts
1 egg white
2 tablespoons milk
1 1/2 tablespoons cornflour
2 ounces peas (I use frozen)
2 tomatoes
2 1/2 cups chicken stock
1 -2 tablespoon rice wine or 1 -2 tablespoon dry sherry
salt
white pepper

Directions

1

Remove sinew and membrane from the chicken breast, chop or mince very finely to almost a paste.
2

Mix with 1/2 a tablespoon of the cornflour, milk, add the egg white and blend well.
3

Skin the tomatoes, cut them in small cubes about the size of the peas.
4

Bring the stock to the boil; add the peas and the tomatoes, when it boils again remove from the stove.
5

With one chopstick pick up a little of the chicken mixture and drop that in the stock, go on until all the chicken is used up and you have lots of chicken bits/balls pea size.
6

Put the pan back on high heat and bring to the boil again, mix the one-tablespoon of cornflour with some water, add to the soup, then add salt, white pepper and 1 tablespoon of the rice wine.
7

Do a last taste check and serve.