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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook chicken strips until they have an internal temperature of 170 degrees F (using a meat thermometer to test). Set aside. IMPORTANT: don't cook as much as you'd cook a chicken breast you might eat by itself: heating the soup will continue to cook the chicken, resulting in tough, overcooked chicken in your soup. | 2. Dissolve tamarind paste by heating with an ounce of the chicken stock. (microwave is a good way to do this). Remove any seeds from melted paste, since they're inedible. | 3. If using pickled radish, chop as finely as you can make it, since they're hard to chew. | 4. Bring stock to boil. Add tamarind/stock mixture, soy sauce, chinkiang vinegar, pepper, bamboo shoots, mushrooms, radish, and chestnuts; SAVE LIQUID FROM BAMBOO SHOOTS & CHESTNUTS. Stir. Let cook for 3 minutes. | 5. While cooking, in separate bowl combine cornstarch or flour and liquid from the previous step to make a 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). | 6. Add eggs while stirring and cook for 30 seconds or until eggs are done. Add green onions and chicken. | 7. Cut tofu into strips that are about 1/4" x 1/4" x however thick the tofu brick is. | 8. Remove from heat. Add rice vinegar and tofu and blend thoroughly. | 9. Serve with crispy fried won tons if desired. | ---------------------------------------------------------------------------

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	1/3	cup		45.05	4.1905	6.919	0.4845
chinkiang vinegar	1/3	cup		151.3	0.0	33.66	0.85
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
red pepper flake	1	teaspoon	crushed	151.3	0.0	33.66	0.85
tamarind paste	1	tablespoon		151.3	0.0	33.66	0.85
bamboo shoot	6	ounces	cut canned	45.9262	8.845	4.4225	0.5103
mushroom	6	ounces	cut	57.833	11.5496	3.8102	0.8335
water chestnut	6	ounces	canned	151.3	0.0	33.66	0.85
cornstarch	3	ounces		324.0347	77.6237	0.2211	0.0425
water	1/2	cup	drained canned	276.0	6.648	2.748	28.608
egg white	4			68.64	0.9636	14.388	0.2244
rice vinegar	3	ounces		151.3	0.0	33.66	0.85
tofu	6	ounces	cut	244.9396	4.7287	29.3757	14.8325
green onion	1 1/2	1/2	chopped	28.755	6.1131	1.033	0.5006
radish	1	tablespoon	pickled	1.16	0.2465	0.0493	0.0073

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