The two principles of Chinese cooking are to eat to live and eat for pleasure. The Chinese chicken soup recipe combines them both to create a healthy dish, full of protein, vitamins, and minerals which also taste great.
Table of Contents
RECIPE INFORMATION:
Making time: 15 minutes
Cooking duration: 10 minutes
Calorie per portion: 227 Kcal
Fat per portion: 8g
of which saturated: 4.7 g
Serves: 4
COOKING TIPS:
For preparing a soup, use vegetable stock instead of chicken stock for a good taste.
INGREDIENTS:
Plain flour: 2 tbsp
Butter or margarine: 25g (1 oz)
Chicken breasts: 2 small, thinly sliced
Button mushrooms: 50 g (2oz), wiped and sliced.
Chicken stock: 300 ml
Semi-skimmed milk: 450 ml
Root ginger: 1 cm
Reduced salt soy sauce: 2 tbsp
Spring onions: 6 trimmed and sliced
Bean spouts: 110 g
Water chestnuts: half a 220g can be drained and sliced
METHOD OF PREPARATION:
1) Use flour to coat the chicken and salt and pepper to make it taste better.
2) Melt the butter and add the chicken slices. Cook for 1 minute, stirring continuously. Add the mushrooms and any remaining flour. Then pour the stock in the pan with the milk, ginger, and soy sauce. Bring the boil, cover, and leave to simmer for 2 minutes or until the chicken is tender.
3) Add the spring onions, bean sprouts, and water chestnuts and stir gently for around 1 minute . Serve immediately while the vegetables are still crunchy.