250 g of mung beans, boiled
250 g of chicken breast fillets
100 g of carrots, diced into ½ cm
1 l of broth from boiling chicken feet
10 chicken feet
1 onion, chopped
1 stalk of spring onion, sliced into 1 cm
1 stalk of celery, sliced into 1 cm
How to make:
Boil chicken feet with water to produce a broth.
Mince chicken meat.
Season with salt and pepper.
Take one teaspoon of chicken dough.
Briefly round to marbles.
Repeat until the dough runs out.
Enter the balls into the chicken feet boiling.
Cook until floating.
Remove the chicken balls.
Chicken broth shouldn't be discarded.
Puree mung beans with a blender.
Mix chicken broth with mung beans and onions.
Cook over medium heat.
Enter the chicken balls, carrots, salt, pepper, nutmeg, and sugar.
Add tomatoes, onions, and celery.
Serve warm with a sprinkling of sauteed onions.
For 5 servings.
Nutrition facts per serving:
Calorie: 258 kcal
Protein: 22.2 g
Fat: 2.9 g
Carbohydrate: 37 g
Cholesterol: 28.5 mg
Fiber: 2.8 g
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