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1 8 oz. can sliced water chestnuts, drained 1/4 lb. boned, skinned chicken breast, ground 1/2 cup chopped green onions 2 tsp. soy sauce 1 Tbsp. flour 1 tsp. Chinese hot mustard 1/2 cup julienned carrot strips 7 cups clear chicken stock, or four 14 oz. cans chicken broth (56 oz.) 1 tsp. garlic powder 1/4 cup dry sherry 1 pkg. frozen Chinese pea pods
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Mince half of the water chestnuts & combine with chicken, 2 Tbsp. onion, soy sauce, mustard & flour. Reserve remaining water chestnuts & onions.
In a large saucepan mix chicken stock, sherry & garlic powder; boil. Drop chicken mixture by teaspoonsfull into broth. Add carrots & simmer 3 to 4 minutes, until meatballs are cooked. Add remaining water chestnuts, green onions & pea pods.
Heat through & serve immediately.
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