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Chinese food Cantonese chicken soup-Chinese healthy recipe for November 12

January 04, 2020

Chinese healthy food Cantonese chicken soup

Chinese healthy food Cantonese chicken soup

Numberof persons: 4

Difficulty:Easy

Preparationtime: 20 min

Cookingtime: 10 min

Price:reasonable

Ingredients

250g chicken breasts

30 g of Chinese noodles

2carrots

6dried black mushrooms

4fresh mushrooms Paris

250g Chinese cabbagelettuce + spinach +

2shallots

1chicken bouillon cube

1clove garlic

4tbsp. tablespoons soy sauce

2tbsp. tablespoons of sunflower oil

4tbsp. chives or parsley Chinese

Preparation food Cantonese chicken soup

Soakblack mushrooms in a bowl of warm water for 30 min.

Peeland slice the carrots and shallots. Peel and press the garlic. Remove stemsfrom mushrooms of Paris,wash wipe heads and chop them.

Washthe leaves green. Wring them out and slice them. Cut the chicken breasts intostrips.

Ina pan, heat the oil and melt-y vegetables. Furthermore, build 1 liter of brothwith the plate of chicken and 1 liter of boiling water.

Pourthe broth over the vegetables, add the black fungus, chicken breast and Chinesevermicelli.

Cookgently 5 or 6 minutes. At the end, add the pepper and soy sauce.

Enjoythis Cantonese hot chicken soup after powdery surface chives or cilantro.

Ingredientsfor Broccoli Cheddar Soup Recipe

1Head Broccoli

1-1/2 c Chicken Broth

1-1/2 c Milk

1/2 c Ham; chopped

1/8ts Pepper

1-1/2 c Cheddar Cheese; Shredded

2tb Butter

BroccoliCheddar Soup Preparation

1.Cut broccoli into bit size pieces and boil in chicken broth. 2. Simmer untildone. Add milk, ham, pepper and butter; bring almost to a boil, then stir incheese. 3. Remove from heat and serve immediately.

Ingredientsfor Chicken Cynthia Recipe

8tb Flour

1/2ts Pepper

4Chicken breasts,large,halved

2tb Onion,chopped

1-1/2 c Chicken stock,hot

4tb Sherry

1/4 lb Grapes,seedless

2ts Salt

1/4ts Paprika

10tb Butter or margarine,softened

1 c White wine,dry

1tb Lemon juice

2Oranges,peeled/sectioned

ChickenCynthia Preparation

1.Combine 6 tablespoons flour, salt, pepper and paprika. 2. Roll chicken breasthalves in seasoned flour. 3. Heat 6 tablespoons butter in large ovenproofskillet; brown breasts in butter lightly on both sides. 4. Lower heat; cookgently 10 minutes. 5. Sprinkle with onion; add white wine and bring to a boil.6. Cover pan tightly; bake in preheated 350’F. oven 20 minutes. 7. Work remaining flour andremaining butter together in a bowl with a fork. 8. Add hot chicken stock tomake a paste; mix well. 9. Add flour paste, lemon juice and sherry to chicken;cover and bake 15 to 20 minutes longer. 10. To serve, arrange breasts on heatedplatter; spoon sauce over chicken. 11. Garnish with orange sections and grapes.