Ingredients:
Boneless skinless chicken - 50 gms
Egg whites - 2 or 3 (based on individual liking)
Spinach leaves - 1 handful(can use any odorless, used ponnanganni keerai (green copper dwarf leaves))
Cornstarch - 1-2 tablespoons (as thick required)
Garlic paste - 1 tablespoon
White or black pepper powder - 1 -2 teaspoon (as spicy required)
Salt to taste
Oil - 2 tablespoons
Method:
Boil a cup of water, when it boils, add spinach. Cook it for 2 minutes, and keep it closed for 10 minutes.
Once it is cool, drain water, blend it as a paste and keep aside.
Chop chicken to small pieces. Saute it with little oil, 1/2 tablespoon of garlic and salt to taste.
Cook it for 10-15 mins, until the water oozes dries up.
Allow it cool and shred it to pieces.
Beat egg whites and keep it aside.
Mix cornstarch in 2 tablespoons of water and keep aside.
Heat a wok with little oil. Add rest of the garlic paste, and shredded chicken and saute it for 2 minutes.
Add spinach paste, salt and pepper powder. Saute it until raw smell goes off.
Add 3 cups of water and bring it to a boil.
Reduce flame and add dissolved cornstarch, carefully stirring it.
Depending on the thickness you require, can adjust the cornstarch.
Cook for 5 more minutes and then add beaten egg whites little by little.
Mix it with ladle, so eggs would be into pieces.
Garnish with pepper powder and serve hot.
Variations:
Can add vegetables like sauted carrot, lettuce, etc.
Chopped spinach can be added instead of making it paste. Kids might not like it;-)
Chicken stock can be used instead of water.
