Preparation / Directions:
1.Use the upper edge of a cleaver to chop the chicken breast into a paste or a velvet, or use a food processor. Place in a bowl. 2.Beat the egg whites lightly and mix with the cornstarch. 3.Add a little water to the chicken and stir to separate the chicken flesh. Stir in the egg white mixture, 1 tsp of the salt, 1/2 tsp of the MSG, the pepper, and 1/4 cup (60 ml) of the stock, 1 ingredient at a time. Stir into a paste. 4.Pour the stock into a saucepan and heat to boiling. Add the remaining 1/4 tsp MSG and 1/2 tsp salt. Then stir in the chicken paste and return to a boil, then turn the heat to low and simmer for 10 minutes, or until the chicken paste turns white and resembles very soft bean curd puree. 5.Blanch the cabbage hearts briefly in boiling water and rinse in cold water. Drain and cut each crosswise into two halves. Place in a large soup tureen. Add the chicken soup. Sprinkle with the chopped ham, and serve.