close
Advertisement
Shop Now
Magazine
 

Chinese chicken soup

To make a vegetarian version of this soup, simply replace the chicken with 1⅓ cups (250 g) firm cubed tofu and replace the chicken stock with vegetable stock. You can also replace the spinach with any other Asian greens or broccoli florets.

Chinese chicken soup

Ingredients

  • 250 g (8 oz) skinless, boneless, chicken breast fillets, cut into 3 cm (1¼ inch) cubes
  • 2 teaspoons salt–reduced soy sauce
  • ½ teaspoon sesame oil
  • 2 cups (500 ml) salt–reduced chicken stock
  • 2 large cloves garlic, finely chopped
  • ¼ teaspoon Chinese five–spice
  • 1 small carrot, thinly sliced
  • 2 cups (125 g) chopped spinach leaves, thick stems removed
  • 2 spring onions (scallions), thinly sliced

Preparation

  1. Put the chicken, soy sauce and sesame oil in a bowl and toss to coat the chicken.
  2. Set aside for 5 minutes.
  3. Put the stock, garlic and Chinese five–spice in a large saucepan and bring to the boil.
  4. Add the chicken and marinade to the pan together with the carrot.
  5. Reduce the heat to medium–low and simmer for 5 minutes.
  6. Stir in the spinach and spring onions and simmer for a further 1 minute until the spinach has wilted.
  7. Divide among serving bowls and serve immediately.

Serves 4
Preparation: 15 minutes
Cooking: 10 minutes



Source:

Low Fat No Fat Asian Cooking

Click here for more cookbooks...

More Recipes

Roasted vegetable and pasta bake

Roasted vegetable and pasta bake

A hearty vegetarian dish packed with flavour, this is ideal for a family meal or casual entertaining. A selection of vegetables – butternut pumpkin, asparagus and leeks – is roasted in garlicky olive oil, then tossed with chunky pasta shapes and a cheesy sauce.

Roquefort, pear and watercress salad

Roquefort, pear and watercress salad

The ingredients of this fresh and vibrant salad, with contrasting colours, textures and flavours, are perfectly complemented by the subtle walnut oil dressing. The walnut flavour is enhanced by adding lightly toasted walnut pieces to the salad.

Scrambled eggs with smoked salmon and dill -

Scrambled eggs with smoked salmon and dill -

Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.

Spinach and smoked trout roulade

Spinach and smoked trout roulade

Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.

Stuffed eggs salad

Stuffed eggs salad

The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.

Advertisement