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1
Fill a large pot with water and bring it to a boil. Add the cod cheek(s) or other non-only fish head(s) (make sure those gills are removed!) and the chicken liver. Allow the water to come back to a boil, then remove it from the heat. Drain the water from the pot and discard the liquid. Set the semi-cooked fish and liver aside to cool.
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2
Remove any meat from the fish bones; discard bones, set aside meat. Dice the cooked liver into 3/8-inch pieces; set aside.
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3
Fill a small bowl with boiling water and soak the mushroom pieces in the hot water for 10 minutes, then drain and set aside.
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4
Fill a saucepan with water and bring it to a boil. Add the spinach leaves and let them blanch for 10 seconds. Remove them with a sieve or skinner and immediately run them under cold water to halt the cooking. Squeeze any excess water from the leaves and set aside.
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5
Bring the saucepan of water back to a boil and blanch the snow peas for 10 seconds, then remove the peas and run them under cold water. Set them aside.
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6
In a pot bring the chicken broth to a boil, then add the bamboo shoots, chicken liver pieces, fish meat, and soaked mushroom pieces. Gently simmer over low heat until the fish flakes easily.
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7
Whisk the cornstarch together with the 1/3 cup cold water, then gradually stir it into the soup. Bring the soup to a boil and cook just until the soup thickens, then remove from heat.
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8
Add the blanched spinach and snow peas.
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9
While the soup is still piping hot, gradually add the egg whites while stirring constantly.
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10
Serve in a soup tureen, garnished with the chopped green onions.
