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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove sinew and membrane from the chicken breast, chop or mince very finely to almost a paste. | 2. Mix with ½ a tablespoon of the cornflour, milk, add the egg white and blend well. | 3. Skin the tomatoes, cut them in small cubes about the size of the peas. | 4. Bring the stock to the boil; add the peas and the tomatoes, when it boils again remove from the stove. | 5. With one chopstick pick up a little of the chicken mixture and drop that in the stock, go on until all the chicken is used up and you have lots of chicken bits/balls pea size. | 6. Put the pan back on high heat and bring to the boil again, mix the one-tablespoon of cornflour with some water, add to the soup, then add salt, white pepper and 1 tablespoon of the rice wine. | 7. Do a last taste check and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4	ounces		195.0445	0.0	23.6435	10.4893
egg white	1			17.16	0.2409	3.597	0.0561
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981
cornflour	1 1/2	1/2		-	-	-	-
pea	2	ounces		23.8136	4.2808	1.5876	0.1134
tomato	2			80.4198	17.3796	3.9316	0.8936
chicken stock	2 1/2	cups		216.0	21.18	15.12	7.2
rice wine	1 -2	tablespoon		-	-	-	-
salt				-	-	-	-
white pepper				-	-	-	-

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