Chinese Recipes

Four Treasure Soup
Serving Size: 9

1 can (8 oz.) sliced water
1/2 cup julienned carrot strips
chestnuts drained
4 can (14 oz.) chicken broth
1/4 pound boned -- skinned chicken
1 teaspoon garlic powder
breast ground
1/4 cup dry sherry
1/2 cup chopped green onions
1 pkg. frozen chinese
2 teaspoon soy sauce -- 1 t. flour
pea pods
1 teaspoon chinese hot mustard

Cooking 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.

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