Nutritive Information
- Calories: 70 Kcal
- Carbohydrates: 6 gms
- Fat: 0.5 gms
- Protein: 10.5 gms.
Ingredients
- Low-fat chicken stock:2 bowls
- Mushrooms:100 gms
- Chopped ginger, garlic, and green chillies:1 tsp each
- Egg white:1 no
- Ajinomoto : 1/4 tsp
- Pepper: 1/2 tsp
- Vinegar, Soya sauce, and chilli sauce - 1 tsp each
- Oil:1/4 tsp
- Spring onions- a few stalks (green part only)
- Salt to taste.
Instructions
For low-fat chicken stock- Boil chicken pieces in plenty of water. Simmer. Cool.
- Remove the chicken pieces and refrigerate the stock. Skim off the layer of fat which settles on the top.
- Heat the oil in a pan
- Add the chopped ginger, garlic, and green chillies, and saut for a few seconds.
- Add the mushrooms vinegar, Soya sauce, chilli sauce, pepper, ajinomoto, salt, and stir fry for a few minutes till the mushrooms are tender.
- Add the chicken stock and bring to a boil. Pour in the whipped egg white in a thin stream, stirring all the time, till the egg breaks down into threads. Simmer for a few minutes till the egg is cooked.
