Chicken Soup Recipe

Chicken Soup Recipe

1 chicken (old chicken, if available), cut into serving pieces

2 liters water

1 tablespoon margarine

6 shallots, finely sliced, fried

¼ nutmeg, bruised

2 cloves

½ teaspoon pepper

2 cloves garlic, finely chopped

200g potatoes, peeled, cut into 1½cm cubes

150g carrots, sliced, shaped into flowers

2 scallions, cut into small pieces

1 sprig Chinese parsley, knotted

4 cabbage leaves, cut 2 x 2cm

50g snow peas, cut both ends

100g frozen/fresh peas

1 tablespoon flour, mixed with a little water

salt to taste

fried shallots

Method:

Simmer chicken in a covered pot until tender.  Remove chicken and separate meat from the bones.  Cut the chicken meat into 1cm cube.  Heat margarine and sauté shallots, nutmeg, cloves, pepper and garlic.  Add to the boiling stock.  Add potatoes, carrots, scallions and Chinese parsley.  Just before removing from heat, add cabbage, snow peas, peas and flour paste.  Simmer until cooked and season to taste.  Garnish with fried shallots and serve.