1. Prepare ingredients, mince green onion and parsley, and shred cabbage
2. After removing the fascia, the chicken breast should be cut into puree, and a little bit more
3. Put the mashed meat in a bowl, add ginger powder, pepper powder, salt, starch, two egg yolks, and stir well. If it is a bit dry, you can add a few tablespoons of chicken broth or water.
4. Put the egg whites in a water-free and oil-free basin, add a little salt, and then beat
5. Dispatch until you insert the chopsticks and do not fall.
6. Pour the chicken puree and stir evenly.
7. Pour chicken broth in the pot. If you don’t have it, use thick soup or shrimp skin to boil the water. After the water is boiled, add the evenly mixed chicken paste. Use a spatula to slowly stir until the chicken turns white and mature.
8. Cover the soup bowl with shredded cabbage, then pour the chickpea soup, sprinkle with chopped green onion, coriander, and then drizzle with a few drops of sesame oil. If you like it, you can add a few drops of chili oil.
Tips:1. Shred the chicken as much as possible.
2Both soup is the best, the soup can be a little more.
3 It is best to spread on the bottom of the bowl with tender vegetables such as bean sprouts. There is no cabbage heart that is used at home, and the taste is not as good as bean sprouts. You can blanch it with water in advance for a better taste.
