Chicken Seaweed Soup Recipe
This delicious chicken seaweed soup is made with 3 ingredients which can be easily found in almost any refrigerator, and it is simple to master as well as nutritious.
Prep time: 5 minutes
Cook time: 20 minutes
Utensils:
Pot, wok, spoon, bowl.
Serves 2
Ingredients:
1 raw egg, beaten, whisked lightly in a bowl
1/2 cup edible seaweed, soften by soaking in warm water for about 5 minutes
2 chicken legs, skinless, boneless, chop into 1-inch sections
1/2 stalk scallion, cut diagonally into 1-inch strips
1 tbsp. chopped scallion
2 tbsps. vegetable oil for stir-frying
1 tsp. salt, or to taste
1 tbsp. light soy sauce
Directions:
1. Place a large pot of water over high heat until boiling, cook the chopped chicken over high heat until boil, skim the forth with a colander or a spoon, then add chopped scallion, 1 tsp. light soy sauce, and 1 tbsp. salt, lower to simmer until nearly cooked, which will take about 15 minutes or so.
2. Preheat 2 tbsps. vegetable oil in a wok until hot, pour in the whisked egg, pan fry over medium heat to a golden flat sheet, then remove from the heat and cut diagonally into thin strips.
3. Add the soaked seaweed back into the pot, cook and then place into individual warmed bowls.
4. Garnishing with chopped scallion and egg flat sheet strips before serving.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 54 g |
| Total fat: 8.2 g |
| Carbohydrate: 3 g |
| Calories: 290 kcal |
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