Ingredients
- 8 bamboo shoots
- 4 chicken breasts
- 2 eggs
- 2 chicken bouillon (cubes)
- 1,400 ml water
- 475 gr firm tofu
- 95 gr snow peas
- 60 ml soy sauce
- 45 ml wine vinegar (white)
- 45 gr cornstarch
- 16 ml salad oil
- 2 gr pepper (ground white)
- 1 slice pepper (red)
- 1 slice green onion
Cut the chicken into 0.125 in. slices. Stir the chicken slices with 1 tablespoon soy sauce in a bowl. Cook chicken in oil in 5 litre dutch oven until tender about 3 min. Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling, stirring frequently. Reduce heat to low and simmer for 10 min. or until veg. are tender. Add chicken and tofu, bring to boil over medium heat. Stir cornstarch and one third c. water in small bowl until smooth. Gradually add the mixture to the simmering soup until slightly thickened and smooth. Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set. Sprinkle green onion over the soup. Cal. 230 serving, 1g fat.
