3. Add the chicken stock to a wok or pot, then the chicken shreds, asparagus and golden mushrooms. When the soup begins to boil, add the salt, optional MSG, and peavine greens, and bring to a second boil.
3. 高湯入鍋，加肉絲、蘆筍、金茹同煮，待滾起加鹽、味精、豆苗，再滾即可起鍋。