Sapporo chicken soup ^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Boneless chicken breasts, cubed |
| 2 | tablespoons | Coconut oil |
| 1 | small | White radish, julienned |
| 1 | small | Carrot, juilenned |
| 1 | cup | Potatoes, juilienned |
| 1 | Leek, white part only, julienned | |
| 1 | cup | Green beans, julienned |
| 4 | cups | Chicken bouillon |
| 5 | tablespoons | Soy sauce |
| 2 | teaspoons | Honey |
| ⅛ | teaspoon | Salt |
| 1 | teaspoon | Green peppercorns |
| ¼ | pounds | Cooked cleaned shrimp |
Directions
Saute chicken in hot oil until tender. Add vegetable strips and saute a few minutes longer, stirring constantly. Heat chicken bouillon and pour over vegetables. Cover pan and simmer 15 minutes. Season with soy sauce, honey, salt and green peppercorns. Add shrimp and reheat over low heat for 1 minute. Serve.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 03-24-95