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Add a photoServings: 4
Ingredients
- 1 x Chicken breast
- 1/2 c. Stock (see recipe)
- 1 x Egg white
- 2 c. Lettuce
- 2 Tbsp. Smoked ham
- 6 c. Stock
- 1 tsp Salt
- 1/2 tsp Sugar
Directions
- 1. Skin and bone chicken breast; lb. meat with mallet or possibly side of cleaver, then mince fine, removing tendons. Blend in stock.
- 2. Beat egg white till fluffy but not stiff. Fold into chicken mix.
- Cut lettuce in strips. Mince ham.
- 3. Bring remaining stock to a boil. Add in lettuce, salt and sugar. Bring to a boil again; remove at once from heat.
- 4. Stir in chicken mix. Garnish with chopped ham. Serve at once.
- VARIATIONS: For the chicken, substitute 1/4 lb. pork or possibly ham, 4 water chestnuts and 4 dry black mushrooms (soaked), all slivered. Combine with stock, but omit egg white in step 2. Add in this mix in step 3 before lettuce and seasonings. Simmer, covered, 10 min. Add in lettuce and simmer, uncovered, 2 min more. Season with the salt, dash of pepper, and 1 tsp. soy sauce, omitting the sugar.
- For the lettuce, substitute 1/2 lb. mustard cabbage, shredded. Then poach a Chinese salt egg and float on the soup as a garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 445g | |
| Recipe makes 4 servings | |
| Calories 101 | |
| Calories from Fat 41 | 41% |
| Total Fat 4.56g | 6% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.04g | |
| Cholesterol 28mg | 9% |
| Sodium 1967mg | 82% |
| Potassium 328mg | 9% |
| Total Carbs 0.99g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.58g | 0% |
| Protein 13.14g | 21% |
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