Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Chicken breasts,
-skinned,boned
4 tb Soy sauce
1 tb Salad oil
6 c Water
3/4 ts Ground white pepper
3 tb White wine vinegar
1/4 lb Snow peas
1 Red pepper, thin strips
8 oz Can bamboo shoots, drained
2 Chicken bouillon cubes
1 lb Firm tofu, cut bite size
1/3 c Cornstarch
2 Eggs
1 Green onion, thinly sliced

Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1
tablespoon 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 min. or until veg. 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.
Sprinkle green onion over the soup. Cal. 230 serving, 1g fat.

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