Three Pearls Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 ounces chicken breasts
• 1 egg
• 2 tablespoons milk
• 1 1/2 tablespoons cornflour
• 2 ounces peas (i use frozen)
• 2 tomatoes
• 2 1/2 cups chicken stock
• 1 -2 tablespoon rice wine or 1 -2 tablespoon dry sherry
• salt
• pepper

Recipe

• 1 remove sinew and membrane from the chicken breast, chop or mince very finely to almost a paste.
• 2 mix with ½ a tablespoon of the cornflour, milk, add the egg and blend well.
• 3 skin the tomatoes, cut them in small cubes about the size of the peas.
• 4 bring the stock to the boil; add the peas and the tomatoes, when it boils again remove from the stove.
• 5 with one chopstick pick up a little of the chicken mixture and drop that in the stock, go on until all the chicken is used up and you have lots of chicken bits/balls pea size.
• 6 put the pan back on high heat and bring to the boil again, mix the one-tablespoon of cornflour with some water, add to the soup, then add salt, pepper and 1 tablespoon of the rice wine.
• 7 do a last taste check and serve.