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Chinese chicken soup

Ingredients

  • 250 g (8 oz) skinless, boneless, chicken breast fillets, cut into 3 cm (1¼ inch) cubes
  • 2 teaspoons salt–reduced soy sauce
  • ½ teaspoon sesame oil
  • 2 cups (500 ml) salt–reduced chicken stock
  • 2 large cloves garlic, finely chopped
  • ¼ teaspoon Chinese five–spice
  • 1 small carrot, thinly sliced
  • 2 cups (125 g) chopped spinach leaves, thick stems removed
  • 2 spring onions (scallions), thinly sliced

Preparation

  1. Put the chicken, soy sauce and sesame oil in a bowl and toss to coat the chicken.
  2. Set aside for 5 minutes.
  3. Put the stock, garlic and Chinese five–spice in a large saucepan and bring to the boil.
  4. Add the chicken and marinade to the pan together with the carrot.
  5. Reduce the heat to medium–low and simmer for 5 minutes.
  6. Stir in the spinach and spring onions and simmer for a further 1 minute until the spinach has wilted.
  7. Divide among serving bowls and serve immediately.

Serves 4
Preparation: 15 minutes
Cooking: 10 minutes

Tags:

Source: Low Fat No Fat Asian Cooking
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