Sign In:

Cornish Hen and Soya Milk Soup

Read Other Version

Descriptions

Pumpkin is a healthy ingredient with lots of fiber. Recently, it’s been loved by health conscious individuals, it can be use for making dessert, dishes or soup. In this issue, we will use Cornish Hen and plain soya milk to create a nutritious soup full of protein. Fried the Cornish Hen until medium well, add in diluted soya milk and bring to a boil. The chicken will remain very tender, add in golden pumpkin cubes and flowery shaped mushroom, a very tasty soup is ready to serve.

Ingredients

  • Wingtat Cornish Hen x1
  • Pumpkin1 lb
  • Fresh Chinese Mushroom4-5
  • Plain Soya Milk4 cups
  • Water2 cups
  • Ginger3 slices
Marinade:
  • Salt2/3 tsp
  • Ginger Wine1 tbsp
Spices / Sauces:
  • Salt½ tsp
  • White Pepper¼ tsp
recommended wingtat product

Directions

  • Rinse and wipe dry the chicken. Cut into pieces and marinate for 10 minutes
  • Remove pumpkin seeds and skins. Cut into cubes and steam for 5 minutes. Remove stem from fresh mushroom and cut into halves.
  • Heat oil and fry marinated chicken pieces until medium well. Set aside.
  • Put plain soya milk, water and ginger slices into a pot and bring to a boil. Add in chicken pieces, pumpkin and fresh mushroom, bring to a boil again and add seasonings.