Four Treasure Chicken Soup |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1 (8 ounce) can water chestnuts, sliced, drained |
1/4 lb chicken breast, ground |
1/2 cup green onion, chopped |
2 teaspoons soy sauce |
1 teaspoon flour |
1 teaspoon chinese hot mustard |
1/2 cup carrot, julienned |
4 (14 ounce) cans chicken broth |
1 teaspoon garlic powder |
1/4 cup dry sherry |
1 (6 ounce) package frozen chinese pea pods |
Directions:
1. Mince half of the water chestnuts and combine with chicken, 2 t.sp onions, soy sauce, mustard and flour.
2. Reserve remaining water chestnuts and onions.
3. In a large saucepan mix broth, sherry and garlic powder; boil.
4. Drop chicken mixture by teaspoonfuls into broth.
5. Add carrots and simmer 3 to 4 minute.
6. until meatballs are cooked.
7. Add remaining water chestnuts, green onions and pea pods.
8. heat through and serve immediately.
9. From: Lisa Tucker Source: soar.Berkeley.edu/recipes.
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