GINGERED EGG DROP SOUP with CHICKEN - SERVES 2

• 2 chicken breast halves, skinned and boned
• I coin of fresh ginger
• 3 cups chicken broth, preferably homemade salt and Szechuan pepper to taste
• 4 scallions?the bulb, and 1 inch of the green parts, slivered
• 8 snow peas, trimmed and cut on the diagonal into thin strips
• 1 egg, beaten

1. Cut the chicken breasts lengthwise into 3 sections and then into diagonal strips.
2. Simmer the chicken strips with the ginger coin in the Chicken broth in a small saucepan until the chicken is opaque, about 6 minutes. When the chicken is cooked, remove and discard the ginger.
3. Salt the broth and grind in some Szechuan pepper.
4. Add the scallions and snow peas.
5. Whisk the egg and drizzle it into the broth.
6. Serve the soup immediately.
   PER SERVING: 4 GRAMS CARBOHYDRATE, 36 GRAMS PROTEIN

* Serve with 3 Japanese sesame rice crackers for an extra 4.5 carbohydrate grams. Salads

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