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Categories:
mushrooms peanut oil chicken green cabbage bamboo shoots chicken bouillon cubes rice vinegar cornstarch soy sauce salt pepper water
Viewed: 59 - Published at: 4 years agoIngredients
- 1 (12 oz.) can whole mushrooms
- 3 tsp. peanut oil
- 1 lb. boneless, skinless chicken breast, cut in 1-inch cubes
- 1/2 head green cabbage, thinly sliced
- 1 (6 1/2 oz.) can bamboo shoots
- 4 chicken bouillon cubes
- 3 Tbsp. rice vinegar
- 3 Tbsp. cornstarch
- 4 tsp. soy sauce
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 6 c. water
Method
- In a 5-quart pot, heat oil.
- Add chicken and saute until meat is not pink.
- Add water, mushrooms, cabbage, bamboo shoots and bouillon cubes.
- Bring to boil.
- Reduce heat and simmer 1/2 hour. In small bowl, dissolve cornstarch and stir with fork until smooth.
- Stir into soup.
- Add vinegar, soy sauce, salt and pepper. Stir soup until slightly thickened and enjoy.
- Unused soup can be frozen for a quick meal anytime.
