1. Skin and bone chicken breast; pound meat with mallet or side of cleaver, then mince fine, removing tendons. Blend in stock. 2. Beat egg white until fluffy but not stiff. Fold into chicken mixture. Cut lettuce in strips. Mince ham. 3. Bring remaining stock to a boil. Add lettuce, salt and sugar. Bring to a boil again; remove at once from heat. 4. Stir in chicken mixture. Garnish with minced ham. Serve at once. VARIATIONS: For the chicken, substitute 1/4 pound pork or ham, 4 water chestnuts and 4 dried black mushrooms (soaked), all slivered. Combine with stock, but omit egg white in step 2. Add this mixture in step 3 before lettuce and seasonings. Simmer, covered, 10 minutes. Add lettuce and simmer, uncovered, 2 minutes more. Season with the salt, dash of pepper, and 1 teaspoon soy sauce, omitting the sugar. For the lettuce, substitute 1/2 pound mustard cabbage, shredded. Then poach a Chinese salt egg and float on the soup as a garnish. From
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2195g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 39 (19%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 29.4mg||9 %|
|Sodium 8569.8mg||296 %|
|Potassium 174.5mg||5 %|
|Total Carbohydrate 30.7g||9 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 30g|
|Protein 11.6g||17 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 206
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!