Sapporo chicken soup ^

4 servings

Ingredients

Quantity Ingredient
1¼ pounds Boneless chicken breasts, cubed
2 tablespoons Coconut oil
1 small White radish, julienned
1 small Carrot, juilenned
1 cup Potatoes, juilienned
1 Leek, white part only, julienned
1 cup Green beans, julienned
4 cups Chicken bouillon
5 tablespoons Soy sauce
2 teaspoons Honey
⅛ teaspoon Salt
1 teaspoon Green peppercorns
¼ pounds Cooked cleaned shrimp

Directions

Saute chicken in hot oil until tender. Add vegetable strips and saute a few minutes longer, stirring constantly. Heat chicken bouillon and pour over vegetables. Cover pan and simmer 15 minutes. Season with soy sauce, honey, salt and green peppercorns. Add shrimp and reheat over low heat for 1 minute. Serve.

Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 03-24-95

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