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4 servings
suggest servings
| 6 | cups | chicken broth | |
| 1 | slice | ginger | |
| 2 | bunch | scallions, spring or green onions | sliced |
| 2 | each | celery stalks | sliced |
| 2 | cups | chicken | cooked |
| 2 | tablespoons | soy sauce | |
| 1 | teaspoon | hoisin sauce | |
| 1 | can | water chestnuts |
PUT THE CHICKEN STOCK in a soup pot and set over high heat.
Add the ginger, green onions and celery. Bring to the boil, reduce heat, and simmer 10 minutes.
Add the chicken, soy sauce and hoisin sauce and simmer 5 minutes.
Add the water chestnuts. Taste for seasoning and add salt and pepper.
Serve hot. May be made ahead a day.
| % Daily Value* | |
| Total Fat 5.0g | 7% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 1047mg | 44% |
| Total Carbohydrate 19.0g | 6% |
| Dietary Fiber 1.0g | 2% |
| Sugars 7.0g | |
| Protein 10.0g | 20% |
| Vitamin A | 2% | Vitamin C | 6% | |
| Calcium | 2% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Even though the Chinese New Year takes place in February, it doesn’t mean you can’t celebrate. By celebrating, I don’t mean ordering Chinese cuisine for the whole family. Instead, why not try creating your own authentic Chinese New Year dinner?...
This recipe is a bit labor intensive but well worth it. I made and served it on Christmas Eve 05 and everyone enjoyed it. Also made a "special version" where I modified the ingredients by alternating plum and crushed tomatoes, substituting Italian for Cajun sausages and adding crushed red peppers. It was a smoker in more ways than one. Overall, I was pleased in that I did not have made a roux but rather relied on the okra to do double duty as the vegetable and the thickening agent. After cooking the dish, I threw in a few fresh spinach leaves as a garnish.
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