Cindrella soup

"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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Ready In:
35mins
Ingredients:
8
Serves:
4
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ingredients

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directions

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

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