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Saturday, 17 August 2013

8 treasure soup

Chicken stock 8 cups
Carrots cut into fine cubes 2 tbsp
Cabbage cut into fine cubes 2 tbsp
Mushrooms chopped 4
Peas boiled ¼ cup
Spring onion leaves finely chopped 2 tbsp
Bean curd 1 piece cut into fine cube
Prawns 6
Chicken breast 1 thinly sliced
Salt 1 + ½ tsp
White pepper ½ tsp + ½ tsp
Corn flour 5 tbsp heaped dissolves in ½ cup water
Egg 1
Coriander leaves chopped 2 tbsp
Marinate chicken and prawns with salt, pepper, heat stock add in marinate chicken and prawns with salt 1 tsp, white pepper ½ tsp, add all the chopped vegetables, cook for 10 minutes, thickens soup with corn flour paste, lastly add beaten egg and coriander leaves.

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