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CHINESE CHICKEN &
VEGETABLE SOUP
PREPARATION TIME: 15 mins COOKING TIME: 12 mins SERVES: 4
METHOD
Put the chicken, sherry,1tbsp soy sauce and oil into
a bowl. Marinate for 10 minutes. Place the stock,
mushrooms, cabbage, spring onions and remaining
soy sauce in another bowl. Cover and microwave
for 6 minutes. Remove. Microwave the chicken on
HIGH, covered, for 2 minutes. Remove. Add to the
stock along with the cornflour paste. Cover and
microwave for a further 3 minutes. Stir and stand
for a minute before serving.
INGREDIENTS
1 cup Boneless chicken, diced
1 tbsp Sherry or rice wine
2 tbsp Light soy sauce
10 Button mushrooms, sliced
1 litre Chicken stock
1 tbsp Spring onions, finely chopped
1 cup Cabbage, shredded
2 tsp Oil
1 tbsp Cornflour mixed with a little water
to form a paste
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