Chicken and Cucumber Soup
1 pound minced chicken
1 tablespoon soy sauce
1 tablespoon cooking wine
2 tablespoons cornflour
1 egg white
7 cups chicken stock
2 tablespoons finely choped spring onions
salt to taste
freshly ground black pepper
1. Peel the cucumber, slice it in half lengthways and scrape out the seeds with a spoon. Slice the halves into 3 inches lengths.
2. Put the chicken, soy sauce, cooking wine, cornflour and egg white in a food processor and mix well.
3. Bring the stock to the boil. Form the chicken mixture into balls about the size of small walnuts. Drop the balls into the boiling stock and when they float to the top, add the cucumber slices.
4. Bring back to the boil, check for seasoning and add salt and pepper to taste. Garnish with the spring onions.