6 cups good-quality chicken stock
1 chicken breast
2 large tomatoes
2 tab. sesame oil
1 tab. soy sauce
1/2 sesame oil
3 tab. Sherry or Chinese cooking wine
1/4 tsp. pepper
1/2 tsp. salt
3/4 cup green peas
1 tsp. cornstarch
1 egg white, beaten
Mince or grind the chicken and mix it with the salt and cornflour. Whisk the egg until lightly frothy, then add ground chicken mixture and combine well.
Plunge the tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel away the skins, remove the seeds and chop the flesh into small dices.
Bring water to a boil and add in the sesame oil, wine, soy sauce, tomatoes, peas, seasonings, and stir to combine. Then drop use two teaspoons to make chicken nugget balls and drop in. Taste the soup, and season with salt and pepper as needed.