2 fresh waterchestnuts, thinly peeled and sliced (can be used in cans)
4 ounces (120 g) of snow peas, trimmed
2 parts of 6 ounce chicken breast, boiled and grated
1 small carrot, 2 ounces (30 g), thinly sliced
1 cup (165 g) hot rice
4 chives, thinly sliced
In a soup pan, mix mushrooms, garlic, chili, ginger, chicken broth, and soy sauce. Bring to a boil over medium heat. Boil for 2 minutes. Lift from the stove, cover and let stand for 30 minutes. Using a slotted spoon, remove the mushrooms and black slices. Return to the pan.
Bring the mixture to a boil. Add the remaining ingredients, except spring onions and rice. Reduce the heat and let it simmer, cover partially, for 10 minutes.
Stir the scallions and spoon into a wide soup bowl. Place 41 cups of hot rice in the middle of each bowl. Serve at once.
Per serving: 202 calories (7% calories from fat), 26 g protein, 1 g total fat (0.4 g saturated fat), 20 g carbohydrates, 2 g dietary fiber, 49 mg cholesterol, 216 mg sodium
Hey, I’m Linda Andini! Thank you for your visit our site, I am very happy !! So many favorite diabetic foods around the table, especially when surrounded by people I love. And of course, everything gets better with a lot of delicious food recipes.