Instructions: Mix chicken strips into the egg white and set aside.

Pour chicken stock, sugar, and soy sauce into a large saucepan and bring to a boil. Stir in the chicken strips and the cucumber sticks and bring the stock back to a boil. Immediately stir in the sesame oil, salt, and pepper - ladle into bowls - and take to the table.

Comments: Really just a warm up for spicy dishes to follow, this hot first course to a meal in Singapore is delicate, warming, and puts 6 people in the mood for the next course.

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