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PrintSIZZLING SOUP
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Slice the carrot and bamboo shoots & mushrooms.
- Cut the spinach leaves into half. Blanch in hot water for a minute. Remove and put into ice cold water.
- Remove the meat from the bones. Cut into 1" square pieces.
- Heat 1 tablespoon oil in a wok. Fry the chicken pieces for 2 minutes.
- Add chicken stock and bring to a boil. Cook for 4 minutes.
- Add vegetables and the spinach. Further cook for 2 minutes. Remove from fire.
- Add salt, aji-no-moto & soya sauce.
- Deep fry puffed rice to a golden brown colour.
- Serve hot sprinkled with deep fried puffed rice.
INGREDIENTS
- 1 litre chicken stock
- 1 breast of chicken (raw) - cut into 1" squares
- 2 pieces bamboo shoots - (optional)
- 1 carrot - sliced
- 6 mushrooms -sliced
- 10 spinach leaves -cut into halves
- Salt and pepper to taste
- ½ teaspoon ajinomoto
- 100 grams puffed rice
- 1 teaspoon sherry
- 1 tablespoon soya sauce
- Cooking Oil for frying puffed rice
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