4 1/2 oz boneless chicken breast
4 cups clear stock
4 egg whites
2 oz Chinese cabbage hearts
2 1/2 tsp cornstarch (corn flour)
1 tsp Chinese ham, chopped
Salt to taste
3/4 tsp MSG
1/2 tsp pepper

Chicken Velvet Soup

1. Use the upper edge of a cleaver to chop the chicken breast into a paste or a velvet, or use a food processor. Place them in a bowl.
2. Beat the egg whites lightly and mix with the corn starch. Add a little water to the chicken and stir to separate the chicken flesh.
3. Stir in the egg white mixture with 1 tsp of the salt, 1/2 tsp of the MSG, the pepper, and 1/4 cup of the stock, 1 ingredient at a time. Stir into a paste.
4. Pour the stock into a sauce pan and heat to boiling. Add the remaining 1/4 tsp MSG and 1/2 tsp salt.
5. Then stir in the chicken paste and return to a boil, and turn the heat to low and simmer for 10 minutes, or until the chicken paste turns white and resembles very soft bean curd puree.
6. Blanch the cabbage hearts briefly in boiling water and rinse in cold water. Drain and cut each to crosswise into two halves.
7. Place in a large soup tureen. Add the chicken soup and sprinkle with the chopped ham, and serve.