 |
|
|
|
 |
|
 |
| |
| Home -> [Asian, Chinese, Ethnic, Soups & Stews] -> [Four treasure soup Recipe] |
Four treasure soup
|
| Artist: |
_ |
Yield: |
9 |
| Categories: |
Asian, Chinese, Ethnic, Soups & Stews |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 1
| can | (8 Oz.) Sliced Water | | | Chestnuts Drained | | 1/4
| lbs | Boned, Skinned Chicken | | | Breast Ground | | 1/2
| cup | Chopped Green Onions | | 2
| tsp | Soy Sauce, 1 t. Flour | | 1
| tsp | Chinese Hot Mustard | | 1/2
| cup | Julienned Carrot Strips | | 4
| can | (14 Oz.) Chicken Broth | | 1
| tsp | Garlic Powder | | 1/4
| cup | Dry Sherry | | 1
| | Pkg. Frozen Chinese | | | Pea Pods |
|
Procedures:
| 1 | Mince half of the water chestnuts & combine with chicken, 2 t. onions, soy sauce, mustard & flour. | | 2 | Reserve remaining water chestnuts & onions. | | 3 | In a large saucepan mix broth, sherry & garlic powder; boil. | | 4 | Drop chicken mixture by teaspoonfuls into broth. | | 5 | Add carrots & simmer 3 to 4 min. until meatballs are cooked. | | 6 | Add remaining water chestnuts, green onions & pea pods. | | 7 | Heat through & serve immediately. |
|
|
|
|
|
|
|
|
|
|
