Jade Soup

Ingredients
1 chicken breast,
Boned and skinned 4 1/2 cups water

4 tsp. chicken bouillon 2 egg whites

1 Tbsp. corn starch 12 spinach leaves

2 Tbsp. oil 1 Tbsp. sherry

2 Tbsp. cron starch
dissolved in 2 Tbsp. water

**Ingredients**
1 chicken breast, Boned and skinned	4 1/2 cups water
4 tsp. chicken bouillon	2 egg whites
1 Tbsp. corn starch	12 spinach leaves
2 Tbsp. oil	1 Tbsp. sherry
2 Tbsp. cron starch dissolved in 2 Tbsp. water

Chop chicken fine. Combine chicken bouillon with 1/2 cup water. Marinate chicken in water/chicken bouillon mixture. Beat egg whites until stiff. Gently fold in the corn starch and chicken. Set aside, then cook spinach in boiling water. Drain well. Chop fine. Heat oil in a wok. Stir fry the spinach for about 30 seconds. Pour water, chicken bouillon, and sherry over the spinach. Bring to a boil. Add the chicken abd egg mixture. Return to a boil, stirring rapidly. Thicken with dissolved cornstarch. Serves 6 people!