| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
|
Nancy, Lam’s, Wok, Wiz |
1 |
servings |
INGREDIENTS
| 3 |
|
Bowls rich chicken stock; (boil for at least 2 |
|
|
; hours) |
| 2 |
tb |
White wine |
| 5 |
oz |
Chicken breast |
| 1 |
tb |
Wolf berries; (or kei chee) |
| 1/4 |
ts |
Black pepper |
| 1 |
tb |
Fish sauce or light soya sauce; up to 2 |
| 5 |
|
Stalks coriander; chopped |
INSTRUCTIONS
Slice the chicken thinly across the grain. Boil the chicken stock and add
the chicken. Stir for 2 minutes or until the chicken is cooked. Divide the
cooked chicken into 3 soup bowls. Add the boiling soup. Garnish with wolf
berries, coriander, black pepper, white wine and either light soya sauce or
fish sauce. Serve immediately.
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