Chicken Balls, Tofu and Chinese Greens in Broth (Soup)

Chicken Balls, Tofu and Chinese Greens in Broth (Soup)
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Chicken Balls, Tofu and Chinese Greens in Broth (Soup) calories by ingredient
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Introduction

A fast and easy soup (Broth) to make
Chicken Balls are made up of Grated Chayote with a tiny bit of Chopped Chicken in the center. To make a ball, we take some grated chayote and lie it flat in the palm of the hand and we add a bit of chopped chicken in the middle and we close it so as to form a ball while leaving the chicken in the center. We coat the balls with just a bit of tapioca starch or corn flour so they won't fall apart when we steam them after.
Chinese Greens are from the same Family as Bok Choys.
The Fish Head is cut into two parts. We use it to make and flavor the Broth (soup).
A fast and easy soup (Broth) to make
Chicken Balls are made up of Grated Chayote with a tiny bit of Chopped Chicken in the center. To make a ball, we take some grated chayote and lie it flat in the palm of the hand and we add a bit of chopped chicken in the middle and we close it so as to form a ball while leaving the chicken in the center. We coat the balls with just a bit of tapioca starch or corn flour so they won't fall apart when we steam them after.
Chinese Greens are from the same Family as Bok Choys.
The Fish Head is cut into two parts. We use it to make and flavor the Broth (soup).

Number of Servings: 4

Ingredients

    Snapper (fish), 1 fillet if you can't find Fish Head
    Soup, bouillon cubes and granules, low sodium, dry, 1 teaspoon
    Tofu, 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

Tips

Enjoy the soup hot and as shown in Picture with Scallions sprinkled on the soup. We can also add crushed hot pepper before eating the Soup so we can enjoy a tasty and hot soup.


Directions

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

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