* Exported from MasterCook *
Potsticker Chicken and Corn Soup
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Fowl/Poultry LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 30%)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound skinless boneless chicken breast
8 ounces frozen corn kernels -- (1 package), or 3 ears fresh corn, kernels cut off the cob
4 cups chicken broth
2 Tablespoons dry sherry
1 teaspoon salt
1 Tablespoon sesame oil
2 scallions -- finely minced
2 Tablespoons cornstarch -- mixed with 1/4 cup cold water
Remove the thin membrane that covers the chicken breast as best as
possible. Finely mince the chicken.
Place the corn in a colander and rinse thoroughly under cold water. Drain
well.
Bring the chicken broth to a full boil in a large pot. Add the minced
chicken and corn. Stir well and cook for 10 seconds.
Add the sherry, salt, sesame oil, and scallions. Stir once.
Pour the cornstarch mixture into the solution gradually, stirring
constantly. If the soup needs more thickening, make more cornstarch
mixture and add it a little at a time until soup is desired thickness.
Remember the soup should not be as thick as a sauce. If too thick, add a
little chicken broth to thin it. Serve at once.
Serve 2 to 4
Cuisine:
"Asian"
Source:
"Potsticker Chronicles: America's Favorite Chinese Recipes by Stuart
Chang Berman, 2004"
S(Formatted by Chupa Babi):
"May 2013"
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Per Serving (excluding unknown items): 276 Calories; 8g Fat (26.6%
calories from fat); 26g Protein; 23g Carbohydrate; 2g Dietary Fiber; 44mg
Cholesterol; 1783mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat;
0 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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