Chicken and Bamboo Shoots Soup

Ingredients: 100g chicken breast meat, 100g bamboo shoots, 8g spinach, 50g eggs, 10g lard (refined), 6g monosodium glutamate, 1g pepper powder, 5g salt, 5g chicken fat, 7g starch (peas).

Method:

1. Remove the tendons and film from the chicken jerky, smash it into minced chicken with the back of a knife, and place it in a bowl. Mix chicken paste with a little cold water first, add fine salt, stir egg white vigorously, add lard and mix well, then add water starch and mix well.

2. Cut off both ends of the bamboo shoots, wash the sand, cut them into 3.3cm long sections, split them in half, and squeeze dry the water. Immediately add the broth to the pot and heat it up. Wrap the bamboo shoots one by one with minced chicken and put them into the soup pot. Wrap the spinach heart with minced chicken and put it in the soup pot.

3. Next, add fine salt, monosodium glutamate, and pepper. After the soup boils, pour in chicken fat. Remove from the heat and transfer to a large soup bowl.