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February 2019

Chicken Breast Recipes

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Hot and Sour Soup 2 Recipe

Hot and Sour Soup 2 recipe and other chicken breast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Hot and Sour Soup 2 recipe  PDF


4 Chicken breasts,
skinned,boned 4 tb Soy sauce
1 tb Salad oil
6 c Water
3/4 ts Ground white pepper
3 tb White wine vinegar
1/4 lb Snow peas
1 Red pepper, thin strips
8 oz Can bamboo shoots, drained
2 Chicken bouillon cubes
1 lb Firm tofu, cut bite size
1/3 c Cornstarch
2 Eggs
1 Green onion, thinly sliced
Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1 tablespoon soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven until tender about 3 min. Remove the chicken, add the remaining soy sauce to pan with ne t seven ingredients, and heat to boiling, stirring frequently. Reduce heat to low and simmer for 10 min. or until veg. are tender. Add chicken and tofu, bring to boil over medium heat. Stir cornstarch and 1/3 c. water in small bowl until smooth. Gradually add the mi ture to the simmering soup until slightly thickened and smooth. Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set. Sprinkle green onion over the soup. Cal. 230 serving, 1g fat.

Hot and Sour Soup 2 recipe and other chicken breast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
664 people have voted
Last Reviewed on 2019-02-15



Friday, Feb 15 2019 Download & Print Hot and Sour Soup 2 recipe  PDF   Chicken Breast recipes RSS   New

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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

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