Sapporo Chicken Soup
Ingredients
- 18 oz chicken breast fillets
- 1 white radish
- 1 small carrot
- 7 oz potatoes
- 1 leek white part only
- 7 oz green beans
- 2 tbsp peanut oil
- 1 3/4 pint rich chicken stock
- 5 tbsp soy sauce
- 2 tsp honey
- 2 pinches salt
- 1 tsp green peppercorns
- 4 oz peeled prawns
Instructions
- Rinse, pat dry and cube chicken fillets.
- Scrape and rinse radish, then cut into strips the size of matchsticks.
- Scrape carrot and potatoes, rinse and dry, cut into similar strips. Repeat process with leek and green beans.
- Heat peanut oil. Fry cubes of chicken in it, add vegetables and continue to fry for a few minutes, turning all the time.
- Heat chicken stock and pour onto vegetables. Cover pot and simmer for 15 minutes, then season with soy sauce, honey, salt and green peppercorns.
- Finally add prawns and reheat gently.
Calories: 404 kcal
Carbohydrates: 28 g
Protein: 43 g
Fat: 13g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 134 mg
Sodium: 1975 mg
Potassium: 1219 mg
Fiber: 3 g
Sugar: 10 g
Vitamin A: 3306 IU
Vitamin C: 22 mg
Calcium: 78 mg
Iron: 3 mg