CHINESE CHICKEN & VEGETABLE SOUP
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PREPARATION TIME: 15 mins | COOKING TIME: 12 mins | SERVES: 4 | ||
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INGREDIENTS | 1 tbsp | Spring onions, finely chopped | ||
1 cup | Boneless chicken, diced | 1 cup | Cabbage, shredded |
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1 tbsp | Sherry or rice wine | 2 tsp | Oil |
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2 tbsp | Light soy sauce | 1 tbsp | Cornflour mixed with a little water | |
10 | Button mushrooms, sliced |
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1 litre | Chicken stock |
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METHOD
Put the chicken, sherry, 1tbsp soy sauce and oil into a bowl. Marinate for 10 minutes. Place the stock, mushrooms, cabbage, spring onions and remaining soy sauce in another bowl. Cover and microwave for 6 minutes. Remove. Microwave the chicken on HIGH, covered, for 2 minutes. Remove. Add to the stock along with the cornflour paste. Cover and microwave for a further 3 minutes. Stir and stand for a minute before serving.
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