West Lake Chicken Soup

By Martin Yan

Ingredients:

3		tablespoons water
2		tablespoons rice wine or dry sherry
1		tablespoon cornstarch
1 ½		pounds minced chicken
5		cups chicken broth
2		tablespoons regular soy sauce
1		tablespoon dark soy sauce
1 ½		teaspoons white pepper
1 ½		leeks (white part only), julienned
1 ¼		cups diced carrots
1		tablespoon chopped cilantro
3		tablespoons cornstarch dissolved in 1 1/4 cup water
2		egg whites, lightly beaten
1		teaspoon sesame oil
1		bunch spinach, blanched and pureed

Combine marinade ingredients in bowl. Add the chicken and mix well. Let stand for 10 minutes.

Place the broth, soy sauces, and pepper in a 2-quart pot; bring to a boil. Add chicken and stir to separate. Add leek, carrots, and cilantro. Reduce heat to low and simmer for 5 minutes.

Add cornstarch solution and cook, stirring, until soup boils and thickens. Turn off heat. Add egg whites, stirring, until they form long threads. Stir in sesame oil and spinach puree for color.