Braised Lettuce In Chicken Stock Recipe
Ingredients
| Onion | 2 Tablespoon, finley chopped | |
| Carrot | 2 Tablespoon, finley chopped | |
| Butter/Margarine | 1 Tablespoon | |
| Water | 1/2 Cup (16 tbs) | |
| Sugar | 2 Teaspoon | |
| 1/2 teaspoon instant chicken bouillon granules | ||
| Salt | 1/2 Teaspoon | |
| Iceberg lettuce head | 1 Medium, shredded | |
| Water chestnuts | 1/2 Ounce, drained | |
| Snipped parsley | ||
Directions
In medium saucepan cook onion and carrot in butter or margarine till tender but not brown.
Stir in water, sugar, bouillon granules, and salt; heat and stir till bouillon granules are dissolved.
Add shredded lettuce and water chestnuts.
Cover and simmer over low heat for 5 to 8 minutes.
Do not overcook.
Drain; transfer to serving dish and top with parsley.
Add toasted slivered almonds, if desired.
Stir in water, sugar, bouillon granules, and salt; heat and stir till bouillon granules are dissolved.
Add shredded lettuce and water chestnuts.
Cover and simmer over low heat for 5 to 8 minutes.
Do not overcook.
Drain; transfer to serving dish and top with parsley.
Add toasted slivered almonds, if desired.
Chef
