Velvet Chicken And Mushroom Soup

175 g/6 oz chicken breast
1 egg white
2 teaspoons cornflour
900 ml/11/2 pints chicken stock
50 g/2 oz button mushrooms, sliced
75 g/3 oz canned bamboo shoots, drained and
shredded
1 teaspoon finely chopped root ginger
2 spring onions, chopped
1/2 teaspoon salt
1 tablespoon soy sauce

Cut the chicken into matchstick pieces. Put the egg white and cornflour in a bowl and mix well. Add the chicken and toss until evenly coated.

Bring the stock to the boil, add the chicken and remaining ingredients and simmer for 3 minutes. Serve hot.

SERVES 4 to 6