Isnin, 2 April 2012

Clear Chiken Soup


• 1 whole spring chicken or 4 drumsticks - remove fat and skin

• 1 old yellow cucumber

• 3 chinese mushroom (soaked)

• 3 red dates

• 6 dried scallops (soaked)

• Water - enough to cover the chicken


1. Put all ingredients into a slow cooker and cook on low for about 6-8 hours.

2. If you do not own a slow cooker, you may boil the soup on the stove.

3. Simply add about 500ml more water and bring to a boil over high heat and then reduce to a low heat (slow simmer) and cook for 2 hours. Ensure that liquid in pot never goes below the chicken.

4. Strain and store in little freezer bags, enough for a meal for 2-3 children.

This recipe makes a sweet and nutritious soup that is very useful as a base for children's meals. You can use it when making soup noodles, macaroni and congee. You can also add some chopped carrots and soft tofu for a quick soup for lunch.

p/s: ok utk kids sbb da try.....



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