Ingredients:
Whole chicken breast - 1 (skinned,boned and split)
Regular-strength chicken broth - 1 liter
Fresh ginger - 2 tbsp (finely chopped)
Soy sauce - 2 to 3 tsp
Mushrooms - 2 1/2 cups (sliced)
Bok choy - 3 cups (thinly sliced)
Firm tofu cubes - 1 cup
Green onions - 1/2 cup (sliced)
Small cooked shrimp - 225 gms
Fresh coriander - 1/4 cup
Ground red pepper (or) chili oil
Method:
Whole chicken breast - 1 (skinned,boned and split)
Regular-strength chicken broth - 1 liter
Fresh ginger - 2 tbsp (finely chopped)
Soy sauce - 2 to 3 tsp
Mushrooms - 2 1/2 cups (sliced)
Bok choy - 3 cups (thinly sliced)
Firm tofu cubes - 1 cup
Green onions - 1/2 cup (sliced)
Small cooked shrimp - 225 gms
Fresh coriander - 1/4 cup
Ground red pepper (or) chili oil
Method:
- Cut chicken into 1/2 inch cubes; set aside.
- Pour broth into a 4 to 5-quart pan; add ginger and soy sauce. Bring to a boil over high heat. Add chicken mushrooms, bok choy, tofu and onions. Cook, uncovered, until chicken is no longer pink in center when cut (about 2 minutes).
- Remove pan from heat and stir inn shrimp and cilantro. season with red pepper to taste, if desired. Makes 4 to 6 servings.
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