Free – food and drink recipes

Portions: 8-10

That is necessary:

Potato&
1 L of kefir or curdled milk
5 eggs welded
The big bunch of green onions&
200 g. a meat cutting
5 average cucumbers&
The big bunch of a garden radish (10–12 pieces)
Salt
Fresh ground black pepper to taste

What to do:

The potato to clear, cut small cubes, to fill in with 2 glasses of boiled water, to finish to boiling, to cook 5 minutes to Remove from fire and to cool a potato in broth. The green onions small to cut. A white part to pour into a pan, to add salt and yolks.

To pound a pestle to a condition of homogeneous paste, to dissolve with broth with a potato. Cucumbers to clear of a peel, to cut small cubes.

Garden radish to cut half-and-half, then slices. Fibers to crush, a meat cutting to cut small cubes.

To add vegetables, fibers and meat cutting in a pan, to pour in kefir. To stir, season with pepper, to close a cover, to put in a refrigerator. To submit cold.

Ingredients:

• 1 Chicken Leg or Breast
• 1 tsp Light Soy Sauce
• Dash of Pepper
• Dash of Sesame Oil
• 300ml Chicken Stock
• 1 tin Cream Style Corn (about 400g)
• 1 Tbsp Light Soy Sauce
• 1 Egg, beaten
• 2 tsp Cornflour mixed with 2 Tbsp Water
  

  chicken sweet corn soup

Method:

1. Remove the skin & fat from the chicken. Cut into thin strips.
2. Marinade chicken with the seasoning ingredients*.
3. Heat up chicken stock and creamed corn in a large pot. Add 1 Tbsp light soy sauce.
4. When hot, add in beaten egg and stir gently, so the egg cooks in strands.
5. Add cornflour mixture to thicken.
6. Divide the soup into individual bowls.
7. Heat up non-stick frying pan. Stir-fry chicken strips until cooked.
8. Scatter a few strips of chicken over the surface of each bowl of soup.
9. Serve.