Cindrella soup

1. 1

   Peel pumpkin and cut into 2cm squares, taking care to slice them thin.

2. 2

   Cube the chicken breasts.

3. 3

   Marinate with a dash of sesame oil and cornflour.

4. 4

   Add an egg white into the chicken mixture.

5. 5

   start the soup.

6. 6

   In a large saucepan, brown slice of ginger lightly.

7. 7

   Add chicken chunks and fry over high heat to seal the juices but do not brown.

8. 8

   Add the pumpkin pcs, 4 cups of water and 2 large tablespoons of Concentrated Chicken Stock.

9. 9

   Simmer for 10 minutes, or till pumkin is soft and sweet.

10. 10

    Just before serving, put in green peas, turn heat up to rolling boil, and then remove from fire.

* Per serving · 4 servings · Values may vary.

No additional tips available.