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Today we offer a Chinese soup with chicken and a little spicy. It's delicious and it's a light and balanced meal!
Ingredients
2 chicken breasts, cut into strips
1 tablespoon of oil
1 garlic clove
1 minced onion
1 carrot cut into sticks
100 g bean sprouts
60 cl of chicken broth
1 tablespoon flour or cornstarch
1/2 tablespoon chili (or Tabasco drops)
1/2 teaspoon ground ginger
1 tablespoon soy sauce
1/2 tablespoon vinegar
125 g Chinese noodles
3 black mushrooms
Pepper
Salt
Preparations
1 Heat the oil in a casserole or wok and brown the chicken with the garlic, onion, ginger, and vegetables, and sauté for a few minutes. Add the broth and cook for 12 to 15 minutes.
2 Mix the cornflour with broth and pour it into the dish. Add the previously rehydrated noodles and mushrooms. Season to taste with chili, soy sauce, and vinegar and cook for a few minutes. It's ready!
Ingredients
2 chicken breasts, cut into strips
1 tablespoon of oil
1 garlic clove
1 minced onion
1 carrot cut into sticks
100 g bean sprouts
60 cl of chicken broth
1 tablespoon flour or cornstarch
1/2 tablespoon chili (or Tabasco drops)
1/2 teaspoon ground ginger
1 tablespoon soy sauce
1/2 tablespoon vinegar
125 g Chinese noodles
3 black mushrooms
Pepper
Salt
Preparations
1 Heat the oil in a casserole or wok and brown the chicken with the garlic, onion, ginger, and vegetables, and sauté for a few minutes. Add the broth and cook for 12 to 15 minutes.
2 Mix the cornflour with broth and pour it into the dish. Add the previously rehydrated noodles and mushrooms. Season to taste with chili, soy sauce, and vinegar and cook for a few minutes. It's ready!
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