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    You are in: Home / Recipes / Cindrella soup Recipe
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    Cindrella soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Gary Tan's Note:

    This came from my sister... via the MSN Messenger as I was asking her for some possible easy to cook yet nice soup...

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Peel pumpkin and cut into 2cm squares, taking care to slice them thin.
    2. 2
      Cube the chicken breasts.
    3. 3
      Marinate with a dash of sesame oil and cornflour.
    4. 4
      Add an egg white into the chicken mixture.
    5. 5
      start the soup.
    6. 6
      In a large saucepan, brown slice of ginger lightly.
    7. 7
      Add chicken chunks and fry over high heat to seal the juices but do not brown.
    8. 8
      Add the pumpkin pcs, 4 cups of water and 2 large tablespoons of Concentrated Chicken Stock.
    9. 9
      Simmer for 10 minutes, or till pumkin is soft and sweet.
    10. 10
      Just before serving, put in green peas, turn heat up to rolling boil, and then remove from fire.

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    Ratings & Reviews:

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    Nutritional Facts for Cindrella soup

    Serving Size: 1 (178 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 136.8
     
    Calories from Fat 53
    38%
    Total Fat 5.9 g
    9%
    Saturated Fat 1.6 g
    8%
    Cholesterol 40.0 mg
    13%
    Sodium 41.1 mg
    1%
    Total Carbohydrate 5.2 g
    1%
    Dietary Fiber 1.8 g
    7%
    Sugars 2.0 g
    8%
    Protein 15.0 g
    30%

    The following items or measurements are not included:

    pumpkin

    ginger

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