Asian-style chicken soup
On March - 13 - 2012
Ingredients:
- 4 cups salt-reduced chicken strain
- 1 tablespoon soy
- 2 small red chillies, thinly sliced
- 2 carrots, raw,
- cut into shortstop, thin sticks
- 100g fresh shiitake mushrooms, sliced
- 150g snow peas, shredded longwise
- 1 barbecued poulet, skin and bones removed, meat sliced
- 1/2 Chinese chou, finely sliced (see billet)
- 1 bunch coriander, leaves picked
How to:
Combine strain, 2 cups weewee, soy sauce and chillies in a large saucepan over medium warmth. Bring to a simmer.
Add carrots, mushrooms, snow peas and chicken to pan. Reduce heat to medium-low and simmer for 2 transactions. Add cabbage and cook for 1 minute or until cabbage wilts.
Stir half the coriander into soup. Divide soup between bowls. Top with remaining coriander and help.
Billet: Half a Chinese cabbage will give you 3 cups shredded chou.