SIMPLE CHINESE SOUP RECIPE RECIPES

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JUJUBE GINGER SLICED WOLFBERRY SOUP RECIPE - SIMPLE ...



Jujube Ginger Sliced Wolfberry Soup recipe - Simple ... image

Ginger is warm in nature, which can disperse cold and warm yang; wolfberry can nourish yin and nourish the kidney, clear the liver and improve eyesight; red dates can nourish the spleen, nourish blood and soothe the nerves.
Red jujube ginger sliced wolfberry soup is made by boiling these three together. It has the effect of dispelling dampness, expelling cold and nourishing the body. It is good for consumption in autumn and winter.

Provided by Water tastes nothing

Total Time 15 minutes

Yield 2

Number Of Ingredients 4

30g Red dates
30g Wolfberry
12 grams Sliced ginger
1000 grams water

Steps:

  • Wash the casserole.
  • Soak red dates and wolfberry thoroughly and wash with ginger.
  • Cut the red dates in the middle.
  • Ginger slices.
  • Put all in the casserole.
  • Add 1000 grams of water.
  • Cover and turn on medium heat. Bring to a boil and simmer for 5 minutes.
  • Add the wolfberry and boil for 2 minutes.
  • Turn off the heat and use the remaining heat stored in the casserole to simmer until the pot body and hand temperature.
  • Drink it out.
  • Finished product

EASY CHINESE CHICKEN AND CORN SOUP RECIPE - FOOD.COM



Easy Chinese Chicken and Corn Soup Recipe - Food.com image

a very quick and easy soup perfect for a Sunday night dinner. One I found in the Sunday Life magazine in The Age newspaper.

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4-6 serving(s)

Number Of Ingredients 8

6 cups chicken stock
1 large chicken breast fillet (boneless)
300 g canned corn kernels
300 g canned creamed corn
1 tablespoon cornflour (cornstarch)
2 tablespoons light soy sauce
2 eggs (beaten)
2 scallions (finely sliced) or 2 green onions (finely sliced)

Steps:

  • Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water).
  • Add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 15 minutes.
  • Remove chicken breast from the stock and leave to cool for a few minutes then shred.
  • Add corn to stock and bring to the boil over a medium heat.
  • Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
  • Add shredded chicken to soup.
  • Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
  • Serve topped with the sliced spring onions and enjoy!
  • NB: Cooking time includes the 15 minutes for "poaching" the chicken breast.

Nutrition Facts : Calories 294.5, FatContent 7.9, SaturatedFatContent 2.1, CholesterolContent 103.8, SodiumContent 1510.4, CarbohydrateContent 42.9, FiberContent 2.8, SugarContent 10.3, ProteinContent 16.7

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