close
Advertisement
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

Double Chocolate Creams

Double Chocolate Creams

A delicious treat, chocolate is a great feel-good food.

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Pumpkin, ricotta and sage gnocchi

Pumpkin, ricotta and sage gnocchi

There are numerous versions of gnocchi in Italy. For the one here, a flour–based dough of ricotta and mashed pumpkin, flavoured with sage and parmesan, is shaped into the little dumplings. A colourful roasted capsicum and onion sauce completes the dish.

Quail eggs with asparagus and parmesan

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Advertisement