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Chicken Curd


Chicken Curd
400 g chicken breast
20 g tender leafy vegetables
300 g egg white
2500 ml consomme
2 g salt
50 g cornstarch-water mixture
1. Cut the chicken into strips and transfer to a mixer. Add water into the mixer and stir into a paste. Transfer to a big bowl, add egg white, salt, and cornstarch-mixture and stir into chicken batter. Blanch vegetables and set them aside.
2. Heat wok, add the consomme and bring to the boil. Pour in the chicken batter, simmer until fully cooked, then ladle into a soup bowl. Pour some consomme into the soup bowl and put the blanched vegetables on the chicken; then serve.

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