Chinese healthy food Cantonese chicken soup
Chinese healthy food Cantonese chicken soup
Number
of persons: 4
Difficulty:
Easy
Preparation
time: 20 min
Cooking
time: 10 min
Price:
reasonable
Ingredients
250g chicken breasts
30 g of Chinese noodles
2
carrots
6
dried black mushrooms
4
fresh mushrooms Paris
250g Chinese cabbage
lettuce + spinach +
2
shallots
1
chicken bouillon cube
1
clove garlic
4
tbsp. tablespoons soy sauce
2
tbsp. tablespoons of sunflower oil
4
tbsp. chives or parsley Chinese
Preparation food Cantonese chicken soup
Soak
black mushrooms in a bowl of warm water for 30 min.
Peel
and slice the carrots and shallots. Peel and press the garlic. Remove stems
from mushrooms of Paris,
wash wipe heads and chop them.
Wash
the leaves green. Wring them out and slice them. Cut the chicken breasts into
strips.
In
a pan, heat the oil and melt-y vegetables. Furthermore, build 1 liter of broth
with the plate of chicken and 1 liter of boiling water.
Pour
the broth over the vegetables, add the black fungus, chicken breast and Chinese
vermicelli.
Cook
gently 5 or 6 minutes. At the end, add the pepper and soy sauce.
Enjoy
this Cantonese hot chicken soup after powdery surface chives or cilantro.
Ingredients
for Broccoli Cheddar Soup Recipe
1
Head Broccoli
1-1/2 c Chicken Broth
1-1/2 c Milk
1/2 c Ham; chopped
1/8
ts Pepper
1-1/2 c Cheddar Cheese; Shredded
2
tb Butter
Broccoli
Cheddar Soup Preparation
1.
Cut broccoli into bit size pieces and boil in chicken broth. 2. Simmer until
done. Add milk, ham, pepper and butter; bring almost to a boil, then stir in
cheese. 3. Remove from heat and serve immediately.
Ingredients
for Chicken Cynthia Recipe
8
tb Flour
1/2
ts Pepper
4
Chicken breasts,large,halved
2
tb Onion,chopped
1-1/2 c Chicken stock,hot
4
tb Sherry
1/4 lb Grapes,seedless
2
ts Salt
1/4
ts Paprika
10
tb Butter or margarine,softened
1 c White wine,dry
1
tb Lemon juice
2
Oranges,peeled/sectioned
Chicken
Cynthia Preparation
1.
Combine 6 tablespoons flour, salt, pepper and paprika. 2. Roll chicken breast
halves in seasoned flour. 3. Heat 6 tablespoons butter in large ovenproof
skillet; brown breasts in butter lightly on both sides. 4. Lower heat; cook
gently 10 minutes. 5. Sprinkle with onion; add white wine and bring to a boil.
6. Cover pan tightly; bake in preheated 350’F. oven 20 minutes. 7. Work remaining flour and
remaining butter together in a bowl with a fork. 8. Add hot chicken stock to
make a paste; mix well. 9. Add flour paste, lemon juice and sherry to chicken;
cover and bake 15 to 20 minutes longer. 10. To serve, arrange breasts on heated
platter; spoon sauce over chicken. 11. Garnish with orange sections and grapes.
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