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Chicken Cucumber Soup Recipe
|Chicken||2 Pound (1 Chicken)|
|Water||6 Cup (96 tbs)|
|Rice wine/Dry sherry||1⁄2 Tablespoon|
|Fresh ginger root slices||2|
|Boiling water||8 Cup (128 tbs)|
|Canned pickled cucumbers||4 Ounce (1 Can)|
Serving size: Complete recipe
Calories 1720 Calories from Fat 908
% Daily Value*
Total Fat 101 g155%
Saturated Fat 28.7 g143.7%
Trans Fat 0 g
Cholesterol 607.8 mg
Sodium 2541.8 mg105.9%
Total Carbohydrates 5 g1.7%
Dietary Fiber 2.3 g9.2%
Sugars 1.8 g
Protein 185 g369.6%
Vitamin A 41.5% Vitamin C 20.5%
Calcium 17.3% Iron 45.1%
*Based on a 2000 Calorie diet
Place in a large casserole or baking dish.
Add 6 cups water, wine, green onions, ginger root and salt.
Pour 4 cups boiling water into a wok or large pot.
Place casserole or baking dish on a steamer rack over boiling water.
Cover wok and steam over high heat 30 minutes, adding more water as needed.
Add pickled cucumbers and their juice to chicken.
Steam 10 minutes longer.
Remove wok from heat.
Let cool slightly before removing casserole from steamer.