Directions:
(1)Slice the chicken breast,a dd 2 grams (1/3 tsp.) of salt, 5 grams (1 tsp.)of cooking wine, the egg white, 1 gram (1/4 tsp.) MSG and 3 grams (1 1/2 tsp.) cornstarch and mix well. Then quick boil and drain off the water.Put the mixture in a soup bowl.

(2) Wash the asparagus clean, remove the skin, and cut into sections, 3 cm (a little under 1 inch) long. Put them into the pot, add 750 grams(1.5 cups) of water, 3 grams (1/2 tsp.) of salt, 1 gram (1/4 tsp.) of MSG and bring to a boiling point. Now put the soup into the soup bowl with the chicken slices.

Features:The soup is white and clear. The meat is tender and the asparagus is crispy.
Taste:Tastily salty.