Photo: Cala
Estimated Nutrition (whole recipe, rough)
850
Calories
54g
Protein
24g
Fat
102g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 teaspoon peanut oil
- lb. cooked crabmeat, cut into bite-size chunks
- salt and pepper to taste
- 5 cups Vietnamese chicken stock
- 1 Tablespoon cornstarch dissolved into 2 Tablespoons water
- 1 lb. asparagus.
- 1 egg white, lightly beaten
- =
Directions
1
Put the crab in the oil, after you heat it. Boil asparagus. Put the egg into the soup.
Recipe sourced from
fandom