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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook chicken strips till done. Set aside. | 2. Bring stock to boil. Add soy sauce, white pepper, bamboo, mushrooms and chicken. Stir. Let cook for 3 minutes. | 3. While cooking, in separate bowl combine cornstarch and water to make slurry. Add slurry a little at a time and stir until thick (all slurry may not be necessary, so add as much as necessary for desired thickness - I used about 3/4 of slurry). | 4. Add eggs while stirring and cook for 30 seconds or until eggs are done. | 5. Turn off heat. Add vinegar and tofu, give it a quick stir. Spoon into bowls and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	6	ounces	cut	292.5668	0.0	35.4652	15.734000000000002
chicken stock	1	quart		-	-	-	-
soy sauce	1	cup		135.15	12.5715	20.756999999999998	1.4535
white pepper	1	teaspoon		7.104	1.6466	0.2496	0.0509
bamboo shoot	6	ounces	cut canned	45.9262	8.845	4.4225	0.5103
wood ear mushroom	6	ounces	cut	151.3	0.0	33.66	0.85
cornstarch	1/2	cup		243.84	58.4128	0.1664	0.032
water	1/2	cup		0.0	0.0	0.0	0.0
egg	2		beaten	143.0	0.72	12.56	9.51
white vinegar	4	ounces		20.4116	0.0454	0.0	0.0
silken tofu	6	ounces	cut	79.9456	2.3814	8.1647	4.2524

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.