Ingredients Jump to Instructions ↓

  1. 4 Chicken breasts

  2. 4 tablespoons 60ml Soy sauce

  3. 1 tablespoon 15ml Salad oil

  4. 6 cups 1422ml Water

  5. 3/4 teaspoon 3.8ml Ground white pepper

  6. 3 tablespoons 45ml White wine vinegar

  7. 1/4 lb 113g / 4oz Snow peas

  8. 1 Red pepper - thin strips

  9. 8 oz 227g Bamboo shoots - drained

  10. 2 Chicken bouillon cubes

  11. 1 lb 454g / 16oz Firm tofu - cut bite size

  12. 1/3 cup 20g / 0.7oz Cornstarch

  13. 2 Eggs

  14. 1 Green onion - thinly sliced

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Chicken breasts should be skinned and boned. Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1 T soy sauce in a bowl. Cook chicken in oil in 5 qt. Dutch oven until tender, about 3 min. Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling, stirring frequently. Reduce heat to low and simmer for 10 minutes or until vegetables are tender. Add chicken and tofu, bring to boil over medium heat. Stir cornstarch and 1/3 c. water in small bowl until smooth. Gradually add the mixture to the simmering soup until slightly thickened and smooth. Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set. Top with green onion.


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