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1
2 liters
1 tablespoon
5
1/4
2
1/2 teaspoon
2 cloves
200 g
150 g
2
1 sprig
4
50 g
100 g
1 tablespoon
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Chicken, cut into serving pieces
Water
Margarine
Shallots, finely sliced, fried
Nutmeg, bruised
Cloves
Pepper
Garlic, finely chopped
Potatoes, peeled, cut into 1.5 cm cubes
Carrots, sliced, shaped into flowers
Spring onions, cut into small pieces
Chinese parsley, knotted
Cabbage leaves, cut 2 X 2 cm
Snow peas, cut both ends
Frozen or fresh peas
Flour, mixed with a little water
Salt
Fried shallots
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Method :
- Simmer chicken in a
covered pot until tender.
- Remove the chicken and
separate meat from the bones.
- Cut the chicken meat into
1 cm cubes.
- Heat margarine and sauté
shallots, nutmeg, cloves, pepper and garlic.
- Add to the boiling stock.
- Add potatoes, carrots,
spring onions and Chinese parsley.
- Just before removing from
heat, add cabbage, snow peas, peas and flour paste.
- Simmer until cooked and
season to taste.
- Garnish with fried
shallots and serve hot.
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