Ingredients

Chicken (boneless), shredded - 1/2 cup
Asparagus - 1 1/2 cup
Corn Flower
Chicken Cube
Salt
Black Pepper
Green Chili
Egg (white) - 1

Method

Heat 4 cups of water in a sauce pan and add chicken cube to make a stock. While chicken stock is being prepared, take a boneless chicken breast, skinned, and cut into tiny pieces. Cut Asparagus into small, bite size pieces. Take only the tender portion of Asparagus. In a small bowl, take 1 cup of water and mix 1 sp of corn flower. Make a fine paste and then add egg white and mix properly.

Once the chicken stock is ready, add corn flower paste and stir properly. Now add Asparagus, chicken, and green chili in the pan and cook until chicken is tender. Don’t overcook to keep the Asparagus little bit crunchy. Add black pepper and check if more salt or chili is needed.