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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.

• 1 uncooked chicken breast, boned, skinned, and sliced into paperthin strips
• 1 Tablespoon egg white, lightly whipped
• 6 cups chicken stock
• 1/4 teaspoon sugar
• 1 Tablespoon soy sauce
• 1 cucumber, peeled and seeded and cut into a julienne
• 3/4 teaspoon dark sesame oil
• salt and finely ground white pepper, to taste

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.