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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut chicken breast into uniform, thin strips. Pan cook until the bottom changes color from pink to pale tan color, then flip the pieces over. When there is no sign of pink color, remove from pan and 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. Bring stock to boil. Add tamarind/stock mixture, Chinkiang vinegar, pepper, chili pepper, fenugreek, cardamom, bamboo shoots, mushrooms, and spinach; SAVE LIQUID FROM BAMBOO SHOOTS. Stir. Let cook for 3 minutes. | 4. 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). | 5. Add eggs while stirring and cook for 30 seconds or until eggs are done. Add green onions and chicken. | 6. Cut tofu into strips that are about 1/4" x 1/4" x however thick the tofu brick is. | 7. Remove from heat. Add rice vinegar and tofu and blend thoroughly. | 8. 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		-	-	-	-
chinkiang vinegar	4	ounces		100.8667	0.0	22.44	0.5667
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
chili pepper	1	tablespoon	diced	3.75	0.8869	0.1875	0.0188
fenugreek leaf	2	tablespoons	diced	100.8667	0.0	22.44	0.5667
cardamom	1	teaspoon	ground	6.22	1.3694	0.2152	0.134
tamarind paste	1	tablespoon		100.8667	0.0	22.44	0.5667
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
spinach	4	ounces	cut	24.9476	4.4225	2.4948	0.3402
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		100.8667	0.0	22.44	0.5667
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

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