Duo Of Steamed Chicken Breast And Egg Whites

A very healthy dish made with ground skinless chicken breast, mixed with egg whites. To make the dish look more colourful and appetizing, I have separated some of the mixture with spinach to make a duo of steamed chicken.

180 g Chicken breast 2 Egg whites ½ tsp Jiafan rice wine ¼ tsp Salt ¼ tsp Ginger powder

2 tbsp Frozen spinach puree, thawed 1 tsp Garlic, minced 1/3 tsp Ginger, chopped ½ cup Chicken stock ½ tbsp Cornstarch solution

1. Rinse the chicken and grind in a food processor. Season it with rice wine, salt and ginger powder. Add in egg whites and stir vigorously until all ingredients are well-combined and the mixture is elastic.
   
   
2. Divide the chicken mixture into 2 portions. Mix one portion with the spinach puree. Place them in a heat-proof rectangular container. Steam for 12 minutes over the high heat until cooked. Slice the chicken and arrange them in a serving plate.
3. Heat up a skillet with oil. Add in chopped ginger and garlic, stirring until fragrant. Season with salt and thicken with the starchy solution. Pour over the chicken. If you wish, garnish the dish with shredded spring onion, carrot or tomato.