Chicken Balls, Tofu and Chinese Greens in Broth (Soup)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Snapper (fish), 1 fillet if you can't find Fish HeadSoup, bouillon cubes and granules, low sodium, dry, 1 teaspoonTofu, soft, 4 piece (2-1/2" x 2-3/4" x 1")*Chayote, 4 cup Chicken Breast (cooked), no skin, 5 ounces *tapioca starch, 20 gram(s) [approximately]Scallions, raw, 3 tbsp chopped Water, tap, 25 fl oz
Preparation:
In a Pot, Put Water to a Boil on High Heat. Add Salt and Pepper and a Bouillon Cube with one clove of crushed garlic and then add the Fish Head to the Boiling Water. Let the whole thing boil until the water bubbles. Now turn off the heat and Pass the Broth in a Colander or Strainer so as to remove the Fish bones and the remaining Fish. If you like Fish Head, you may enjoy that separately.
At this point, put the Pot with the Clear Broth back on High Heat and add the Chicken Balls that would have been steamed beforehand, then you add the Tofu and finally the Chinese Greens (For the Greens, we don't overcook them and we keep them crunchy like the chinese would). Wait for 5 mins or more and remove from heat. You will know the Greens are cooked when you will notice that they are crunchy.
NOTE: Enjoy the soup hot and as shown in Picture with Scallions sprinkled on the soup. We also add crushed hot pepper before eating the Soup so we can enjoy a tasty and hot soup.
Serving Size: Makes 4 Servings
In a Pot, Put Water to a Boil on High Heat. Add Salt and Pepper and a Bouillon Cube with one clove of crushed garlic and then add the Fish Head to the Boiling Water. Let the whole thing boil until the water bubbles. Now turn off the heat and Pass the Broth in a Colander or Strainer so as to remove the Fish bones and the remaining Fish. If you like Fish Head, you may enjoy that separately.
At this point, put the Pot with the Clear Broth back on High Heat and add the Chicken Balls that would have been steamed beforehand, then you add the Tofu and finally the Chinese Greens (For the Greens, we don't overcook them and we keep them crunchy like the chinese would). Wait for 5 mins or more and remove from heat. You will know the Greens are cooked when you will notice that they are crunchy.
NOTE: Enjoy the soup hot and as shown in Picture with Scallions sprinkled on the soup. We also add crushed hot pepper before eating the Soup so we can enjoy a tasty and hot soup.
Serving Size: Makes 4 Servings
Nutritional Info Amount Per Serving
- Calories: 223.7
- Total Fat: 6.1 g
- Cholesterol: 41.9 mg
- Sodium: 86.5 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 1.3 g
- Protein: 28.1 g
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