Chicken Broth with
HT SP Chinese 30mins
Hot Poultry Soup Starter Chi China Asian
1.2L/40fl.oz. Fresh Chicken Stock
1 Boneless Chicken Breast, skinned and shredded
2 Spring Onions, finely chopped
50g/2oz Cabbage, shredded
50g/2oz Bean Sprouts
1 tbsp Dry Sherry
Soy Sauce to taste (approx 1 tbsp)
50g/2oz Dried Noodles
1. Place the stock in a saucepan and
bring to the boil.
2. Add the shredded chicken, mix well
then reduce the heat and simmer for about 10 minutes.
3. Add the remaining ingredients and continue to simmer for 5 minutes or until
the noodles are cooked though,
stirring from time to time. Serve immediately.
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