Ingredients
- 1 chinese (frozen)
- 95 gr carrot (julienned)
- 65 gr boned
- 60 ml dry sherry
- 60 gr green onions (chopped)
- 10 ml soy sauce
- 5 ml chinese mustard (hot)
- 3 gr flour
- 3 gr garlic powder
Pea Pods Mince Half Of The Water Chestnuts & Combine With Chicken, 2 t. Onions, Soy Sauce, Mustard & Flour. Reserve Remaining Water Chestnuts & Onions. in A Large Saucepan Mix Broth, Sherry & Garlic Powder; Boil. Drop Chicken Mixture By Teaspoonfuls Into Broth. Add Carrots & Simmer 3 To 4 Min. Until Meatballs Are Cooked. Add Remaining Water Chestnuts, Green Onions & Pea Pods. Heat Through & Serve Immediately.
