1 can asparagus
2 oz. minced chicken
1 tbsp. sherry
1 tbsp. each minced ginger and scallion juice
3 oz. mashed bean curd
8 egg whites
2 cups clear broth
1 tbsp. minced ham 10 green beans
1 tbsp. cornstarch mixed with water
2 tbsp. chicken fat Salt to taste
1. Cut asparagus into two pieces and soak in the liquid from the can.
2. Mix chicken with sherry, ginger and scallion juice, bean curd, salt, egg whites and broth and pour 4/5 of the mixture into a bowl and steam over low heat for 30 minutes. Drain the soup and put asparagus over the bean curd mixture. Mix the rest of the bean curd with asparagus. Steam for 5 minutes.
3. Add ham, green soy beans to soup and bring to a boil. Thicken with cornstarch and add chicken fat. Pour over asparagus and serve.