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Chinese Cucumber Pork And Chicken Soup Recipe
|Chicken stock||3 1⁄2 Cup (56 tbs)|
|Fresh ginger||1 , peeled (1 Thick Piece)|
|Pork tenderloin||6 (Thin Slices)|
|Cornstarch||2 1⁄2 Teaspoon|
Calories 5108 Calories from Fat 1353
% Daily Value*
Total Fat 150 g230.8%
Saturated Fat 50.1 g250.4%
Trans Fat 1.5 g
Cholesterol 2734.4 mg
Sodium 2451.8 mg102.2%
Total Carbohydrates 9 g3%
Dietary Fiber 0.3 g1.2%
Sugars 2.8 g
Protein 871 g1742.1%
Vitamin A 2.3% Vitamin C 2.3%
Calcium 26.1% Iron 228.6%
*Based on a 2000 Calorie diet
1 In a pan, bring the chicken stock to a boil along with the slice of ginger in it.
2 Wash the cucumber and cut off the ends.
3 Run the potato peeler lightly over the skin to remove just the outermost tough layer.
4 Cut lengthwise into quarters and then into matchstick strips.
5 Shred the pork into very thin strips.
6 In a bowl, place the pork strips and dust with the cornstarch mixed with 1 tsp salt.
7 Rub it gently into the pieces of meat.
8 When the chicken stock comes to a boil, add the pork and simmer gently for 4 minutes.
9 Add the cucumber and simmer for another 3 minutes.
10 Taste and correct the seasoning.
11 Remove and discard the piece of ginger.
12 Pour into individual soup bowls, and serve hot.