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Chicken Soup with Mongo Beans















Trans-fat Free, High Fiber


2 pounds whole chicken
cut up in 2 inch pieces
2 teaspoons ginger
2 large tomatoes
1 clove garlic
¾ pound beans
mongo, boiled, peeled
2 Tb fish sauce
1 can anchovy fillets
1 teaspoon monosodium glutamate
2 Tb vegetable oil


Fry chicken in oil until slightly brown, stirring constantly.

Add ginger and garlic and stir until garlic is browned.

Add tomatoes until soft, then add 4 cups of water.

Add anchovy and cook.

Bring to boil, then simmer until chicken is tender.

While chicken is simmering, boil beans in water until they are easy to peel.

This is done by placing a bean between your fingers and rubbing the skin off the beans.

When this is done with ease, remove from stove and drain.

Add cold water to beans and then rub beans between your palms until almost all of the beans have been peeled.

Keep replacing cold water and peeling will drain with water.

When chicken is tender, add beans to soup and cook until soup is thick and beans are soft.

Add water, if necessary.

Variation: Bitter melons, cut in squares or leafy vegetables such as spinach may be used.

Pork may be used instead of chicken.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 415g (14.6 oz)
Amount per Serving
Calories 63647% of calories from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 188mg 63%
Sodium 935mg 39%
Total Carbohydrate 7g 7%
Dietary Fiber 6g 23%
Sugars g
Protein 126g
Vitamin A 19% Vitamin C 23%
Calcium 11% Iron 28%
* based on a 2,000 calorie diet How is this calculated?


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