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Title: Hin Cho,mild Soup
Categories: Burma Kosher Chicken Soup
Yield: 4 Servings
| 5 | 6 cups water | |
| 2 | md | Onions, peeled and sliced |
| Finely | ||
| 3 | Peppercorns | |
| 3 | c | Vegetables |
| 1 | Leg of chicken |
Any of the following vegetables may be used in this recipe. marrow peeled and cut in thin strips zucchini cut thinly in discs pumpkin diced okra topped and tailed and sliced diagonally cauliflower each flowered sliced lengthways cabbage shredded finely Chinese cabbage or other leaves shredded crossways.
Bring stock or water to the boil. Add onions, peppercorns and chicken and boil for a further 5 minutes. Last of all add half cup of the vegetable chosen to each cup of water or stock. Pumpkin and cauliflower may take about 5 minutes to cook sufficiently, but the other vegetables should be done in about 3 minutes. Add salt if necessary.
Copyright 1995 by Raphael Meyer, American Asian Kashrus Services
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