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Lotus Chicken Cake

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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.



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