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Posted by on Aug 10, 2007 in International Soups, Non-vegetable Soups | 0 comments

Chinese Four Treasure Soup

Serves 9

• 1cup Sliced water chestnuts drained                  
• 120 gm boned, skinned chicken breast ground
• 1/2 cup  Chopped Green Onions               
• 2 tsp Soy Sauce
• 1 tsp Flour                   
• 1 tsp Chinese Hot Mustard           
• 1/2 cup  Julienned Carrot Strips
• 2 cup Chicken Broth
• 1 tsp Garlic Powder
• 1/4 cup  Dry Sherry
• Pkg. Frozen Chinese Pea Pods


1. Mince half of the water chestnuts & combine with chicken, Onions, soy sauce, mustard & flour. Make small balls of this mixture. Reserve remaining water chestnuts & onions.
2. In a large saucepan mix broth, sherry & garlic powder; Boil. Drop chicken  balls into broth.  Add carrots & simmer until meatballs are cooked.  Add remaining water chestnuts, green onions & pea pods. 
3. Heat through & serve immediately.

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