Four Treasure Soup

Recipe Ingredients

1		Sliced water - (8 oz.)
1/2 cup	55g / 1.9oz	Carrot, julienne
		Chestnuts drained
4		Chicken broth - (14 oz.)
1/4 lb	113g / 4oz	Boned - skinned chicken
1 teaspoon	5ml	Garlic powder
		Breast ground
1/4 cup	59ml	Dry sherry
1/2 cup	31g / 1.1oz	Chopped green onions
1		Frozen Chinese
2 teaspoons	10ml	Soy sauce - 1 t. Flour
		Pea pods
1 teaspoon	5ml	Chinese hot mustard

Recipe Instructions

Mince Half Of The Water Chestnuts and Combine With Chicken, 2 tsp Onions, Soy Sauce, Mustard and Flour. Reserve Remaining Water Chestnuts and Onions.

In A Large Saucepan Mix Broth, Sherry and Garlic Powder; Boil. Drop Chicken Mixture By Teaspoonfuls Into Broth.

Add Carrots and Simmer 3 To 4 Min. Until Meatballs Are Cooked. Add Remaining Water Chestnuts, Green Onions and Pea Pods.

Heat Through and Serve Immediately.

Source:
Martin Yan

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