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Clear Soup With Chicken

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100 g (3 oz) chicken breast fillet
6 teaspoons cornflour
12 mange tout (snow peas)

1 quantity of Dashi
1 tablespoon shoyu
teaspoon salt
Slice chicken breast crossways diagonally into 8 pieces and pat lightly with cornflour.


Serves: 4


Bring a saucepan of water to the boil and drop in the chicken pieces, one at a time, so that they do not stick together. Cook for a few minutes (do not overcook), then drain in a mesh bowl or a colander. Keep them warm. Remove strings from the mange tout (snow peas), trim ends and slice diagonally. Cook in boiling water for 1-2 minutes until soft but still crunchy. Set aside. Heat dashi and season with the shoyu and salt. Place 2 pieces of cooked chicken breast and 3 mange tout (snow peas) in each of 4 individual soup bowls. Pour hot soup over them and serve at once.

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