| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Chinese | Chinese2 | 9 | servings |
INGREDIENTS
| 1 | cn | (8 Oz.) Sliced Water |
| 1/2 | c | Julienned Carrot Strips |
| Chestnuts Drained | ||
| 4 | cn | (14 Oz.) Chicken Broth |
| 1/4 | lb | Boned; Skinned Chicken |
| 1 | ts | Garlic Powder |
| Breast Ground | ||
| 1/4 | c | Dry Sherry |
| 1/2 | c | Chopped Green Onions |
| 1 | pk | Frozen Chinese |
| 2 | ts | Soy Sauce; 1 t. Flour |
| Pea Pods | ||
| 1 | ts | Chinese Hot Mustard |
INSTRUCTIONS
Mince Half Of The Water Chestnuts & Combine With Chicken, 2 t. Onions, Soy Sauce, Mustard & Flour. Reserve Remaining Water Chestnuts & Onions. in A Large Saucepan Mix Broth, Sherry & Garlic Powder; Boil. Drop Chicken Mixture By Teaspoonfuls Into Broth. Add Carrots & Simmer 3 To 4 Min. Until Meatballs Are Cooked. Add Remaining Water Chestnuts, Green Onions & Pea Pods. Heat Through & Serve Immediately. Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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