Total Time
Prep 30 mins
Cook 20 mins

A nice light dish, ideal for brunch or a light supper, best served with egg noodles or clumpy rice. I'm posting this recipe because I lost it once and this time I'm keeping track of it! It was given to me by a nice Mexican lady.

Ingredients Nutrition


  1. Heat the butter in a large, heavy pot until it foams, then add the white scallions and cook until tender. Don't let them brown!
  2. Remove the pot from the heat and add the water chestnuts, ginger, sour cream, stock, salt, lemon juice, and pepper. Stir.
  3. Return the pot to medium heat and bring to a boil. Once it boils, add in the diced, pre-cooked chicken. Stir this carefully as to not break up the chicken -- you just need to heat the chicken through and then it's done.
  4. Serve with either clumpy (short-grained) rice or egg noodles and garnish the dish with the diced scallion tops.


Most Helpful

I love it! It is deceptively light-tasting but with all that cream, well... I somehow don't think it could be classified as "light"! It's eminently eat-able. I nearly wept at the last bite, hated to see it go! The water chestnuts give it a satisfying texture that would probably otherwise be too smooth. I served it with rice and a tomato/cucumber salad. I think that you really need the scallion tops for the garnish or it would look too plain. My only change was to use margarine instead of butter, and when I reheated it for left overs, I threw in a few pinenuts, but this may have been gilding the lily. Thanks Bone Man! This is too good to lose.

SolightlyUK August 25, 2006

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