100g chicken breast
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.