Four Treasure Soup Recipe
Yield: 9 ServingsRecipe by luhu.jp
Ingredients:
1 can: , (8 Oz.) Sliced Water
Chestnuts Drained,
1/4 lbs: Boned, Skinned Chicken
Breast Ground,
1/2 cup: Chopped Green Onions,
2 tsp: Soy Sauce, 1 t. Flour
1 tsp: Chinese Hot Mustard,
1/2 cup: Julienned Carrot Strips,
4 can: , (14 Oz.) Chicken Broth
1 tsp: Garlic Powder,
1/4 cup: Dry Sherry,
1 Pkg.: Frozen Chinese,
Pea Pods,
Directions:
Mince Half Of The Water Chestnuts & Combine With Chicken, 2 t.
Onions, Soy Sauce, Mustard & Flour. Reserve Remaining Water Chestnuts
& Onions. in A Large Saucepan Mix Broth, Sherry & Garlic Powder;
Boil. Drop Chicken Mixture By Teaspoonfuls Into Broth. Add Carrots &
Simmer 3 To 4 Min. Until Meatballs Are Cooked. Add Remaining Water
Chestnuts, Green Onions & Pea Pods. Heat Through & Serve Immediately.
Source from luhu.jp
Onions, Soy Sauce, Mustard & Flour. Reserve Remaining Water Chestnuts
& Onions. in A Large Saucepan Mix Broth, Sherry & Garlic Powder;
Boil. Drop Chicken Mixture By Teaspoonfuls Into Broth. Add Carrots &
Simmer 3 To 4 Min. Until Meatballs Are Cooked. Add Remaining Water
Chestnuts, Green Onions & Pea Pods. Heat Through & Serve Immediately.
Source from luhu.jp