Asparagus and Abalone Soup
250 grams (5/9 lb) fresh abalone
100 grams (2/9 lb) asparagus
50 grams (1/9 lb) ham
150 grams (1/3 lb) chicken breast slices
20 grams (4 tsp) cooking wine
5 grams (5/6 tsp) salt
2 grams (1/2 tsp) MSG
5 grams (1/6 oz) sectioned scallions
5 grams (1/6 oz) sliced ginger
1. Wash the abalone clean and place in a soup bowl. Add 750 grams (1.5 cups) of water, the scallions, ginger, cooking wine, salt and chicken breast slices. Steam for 2 hours until the abalone is soft. Bring abalone out, cut into thin slices. Keep the rest of the soup in the bowl. Cut the asparagus into sections of 3 cm (slightly under 1 inch) long. Cut the ham into thin slices.
2. Put abalone slices, ham slices and asparagus into the pot. Put the soup from steaming the abalone and chicken breast slices into the pot and add MSG 2 minutes after it starts to boil.
Features: The soup is clear and the meat tender.
Taste: Aromatically delicious.