Prepare chicken fillet by cutting chicken meat
into thin slices, about the size of a postage stamp, then mix with a pinch of salt. Add the
egg white and finally the corn flour paste.
Prepare asparagus. Discard the tough stems of
the asparagus and cut the tender spear-ends diagonally in short lengths.
In a wok, bring chicken stock to a boil then
lower heat. Add the asparagus, bring back to a boil and cook for another 2 minutes. ( This
is not necessary if using canned asparagus ).
Add the chicken meat and stir to separate and
bring back to a boil once more and adjust the seasoning to taste.
Divide into equal portion and serve in a bowl,
garnished with fresh coriander leaves.