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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Saute or poach chicken breasts, cool, chop, set aside. | 2. Saute in same pan, celery and onion in 1 Tbl. butter til tender. | 3. In large pot add chicken, sauted vegetables, broth, bouillon, and parsley. | 4. Bring to a boil, lower heat and simmer 5 minutes. | 5. Drizzle in beaten eggs, stirring briskly, til it shreds. | 6. Stir in corn, heat through. | 7. Add salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2	boneless	skinless cooked diced boneless	-	-	-	-
celery rib	1		chopped	-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
chicken broth	1	box		-	-	-	-
chicken bouillon	2	cups		512.64	34.5792	31.9872	26.6496
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
cream corn	1	can		-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
salt pepper				-	-	-	-

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