Directions:
- Remove sinew and membrane from the chicken breast, chop or mince very finely to almost a paste.
- Mix with 1/2 a tablespoon of the cornflour, milk, add the egg white and blend well.
- Skin the tomatoes, cut them in small cubes about the size of the peas.
- Bring the stock to the boil; add the peas and the tomatoes, when it boils again remove from the stove.
- With one chopstick pick up a little of the chicken mixture and drop that in the stock, go on until all the chicken is used up and you have lots of chicken bits/balls pea size.
- Put the pan back on high heat and bring to the boil again, mix the one-tablespoon of cornflour with some water, add to the soup, then add salt, white pepper and 1 tablespoon of the rice wine.
- Do a last taste check and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.42 Kcal (747 kJ) | ||
| Calories from fat | 54.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.09g | 9% | |
|---|---|---|---|
| Cholesterol | 16.28mg | 5% | |
| Sodium | 400.4mg | 17% | |
| Potassium | 340.12mg | 7% | |
| Total Carbs | 18.88g | 6% | |
| Sugars | 5.1g | 20% | |
| Dietary Fiber | 1.3g | 5% | |
| Protein | 11.02g | 22% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 0.6mg | 3% | |
| Calcium | 26mg | 3% | |
| Amount Per 100 g | |||
| Calories | 71.22 Kcal (298 kJ) | ||
| Calories from fat | 21.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.43g | 9% | |
|---|---|---|---|
| Cholesterol | 6.5mg | 5% | |
| Sodium | 159.81mg | 17% | |
| Potassium | 135.75mg | 7% | |
| Total Carbs | 7.54g | 6% | |
| Sugars | 2.04g | 20% | |
| Dietary Fiber | 0.52g | 5% | |
| Protein | 4.4g | 22% | |
| Vitamin C | 2.9mg | 12% | |
| Iron | 0.2mg | 3% | |
| Calcium | 10.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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