A fragrant chicken and vegetable filled soup perfect with rice as an
ulam
1 piece lemongrass
stalk, crushed
1 tbsp sliced ginger
2 tbsps dried
mushroom (tengang daga), soaked in water
7 cups water
500 gms chicken, cut
into 8 pieces
1 piece small carrot,
peeled and cut diagonally
1 piece small sayote,
peeled and cut diagonally
¾ cup CARNATION Evap
3 pieces pechay, cut
into 2 inch lengths
Patis to taste
1. In a hot pot combine the first 8 ingredients. Cook until the chicken and vegetables are done.
2. Add the CARNATION Evap and pechay. Season with patis to taste. Serve hot.
Prep. Time: 20 minutes
Cooking time: 30 minutes
Servings: 6-8
Nutritional Content per serving:
Calories: 147
CHO (g): 6
PRO (g): 15
Fats (g): 7
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