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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Beat egg white, cornstarch and salt together well in a bowl. Stir in chicken and set aside. | 2. In another bowl, mix together water or stock, vinegar, soy sauce, rice wine, salt and cornstarch. Adjust flavors to taste and set aside. | 3. Heat the oil in a wok or large frying pan over high heat. Add the chicken and stir fry until the chicken is just cooked through, 3-4 minutes. Remove the chicken to a bowl. | 4. Add a little more oil to the wok or large frying pan if needed and stir fry the onion, garlic, and ginger for 1-2 minutes. Add bamboo shoots and the chicken and stir fry to heat through. | 5. Lower the heat to medium-low, give the sauce a big stir and stir it into the chicken. Simmer to thicken the sauce. Adjust seasoning and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg white	1			17.16	0.2409	3.597	0.0561
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
salt	1/2	teaspoon		-	-	-	-
chicken breast	1	lb	boneless skinless cut	780.1798	0.0	94.5741	41.9573
water	1/2	cup		0.0	0.0	0.0	0.0
rice wine vinegar	1/2	cup		-	-	-	-
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
sake	2	tablespoons		-	-	-	-
salt				-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
oil	1/4	cup		448.95	0.0	0.1435	50.9835
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2 -3		minced	0.0	0.0	0.0	0.0
gingerroot	1	tablespoon	minced	-	-	-	-
water chestnut	1	can	chopped	-	-	-	-

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