Ingredients

¼ kg chicken breast (boneless)
2 eggs (whites)
2 tbsp corn flour
2 tbsp oil
6 cups chicken stock
A pinch of ajinomoto Salt to taste

Procedure

Boil the spinach for ten minutes. Remove and put in cold water. Mince the boiled spinach and chicken together. Add corn flour and mix well. Boil the chicken stock. 

Add little corn flour to thicken. To this boiling stock, add above mixture and stir well. Add oil and a pinch of ajinomoto and salt to taste. Serve hot.