1. Chop chicken very fine, or put in a blender or food processor. Soak chopped chicken in 1/2°C of chicken stock. 2. Beat egg whites stiff then gently fold in cornstarch, chicken, and 1 tsp of salt. Set aside. 3. Cook spinach in a small amount of boiling water, drain well then squeeze out water and chop very fine. 4. Heat oil in a wok over medium-high heat. Stir-fry spinach for 30 seconds. Pour remaining 4°C chicken stock and sherry over spinach and bring to a boil. Add chicken mixture and bring to a boil, stirring rapidly. 5. Season with 1 teaspoons salt. Thicken with dissolved cornstarch. ---------------------------------------------------------------------------
Nutrition
Ingredients
