Materials:
100g chicken breast
fresh peas
minced ham
rape leaves
spinach
Preparations
Mince and mash the chicken breast.
Stir together egg white, flour and dry cornstarch.
Slice the rape leaves.
Squeeze the spinach juice into a bowl.
Add seasonings, lard, spinach juice and egg white mixture to the mashed chicken breast, stir to a paste.
Grease 14 small wine cups, fill with chicken paste, insert peas, minced ham and shredded rape, steam for 5 minutes, transfer to a soup plate, pour in thickened chicken soup. |
