| 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.
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