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Three Delicacy Soup

Fresh, uncooked prawns impart the best flavour. If these are not available, you can use ready-cooked prawns. They must be added at the last stage to prevent overcooking.

ingredients

115 g (4 oz) chicken breast fillet
115 g (4 oz) honey-roast ham
115 g (4 oz) peeled prawns
750 ml (1 1/4 pints) 3 cups stock
salt

method

1. Thinly slice the chicken and ham into small pieces. Devein the prawns and, if they are large, cut each in half lengthways.

2. Bring the stock to a rolling boil in a wok. Add the chicken, ham and prawns. Bring back to the boil, add the salt and simmer for 1 minute. Serve the soup hot.

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