Put stock in a sauce pan, place over high heat and bring to a boil. 2. Add chicken pieces and simmer for about 10 minutes. 3. Add the cornflour mixture and cook till the chicken is tender. 4. Add the ...
This quick chicken and sweetcorn soup is a perfect way to use up scraps of chicken leftover from a roast. Use fresh stock instead of stock cubes if you like. Each serving provides 124 kcal ...
This has little to do with the Chinese zodiac ... is added by some restaurants as filler. The soup base is usually made from boiling snake, chicken and pork bones, with some cornflour slurry ...
Chinese home cooks pressed for time often round out a meal with meats from the siu mei (roast meat) shop: anything from salt-baked chicken or roast ... For this soup, buy half a roast duck from ...