Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Madeira Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 6 cups clear chicken broth
- 2 tablespoons fresh lemon juice
- 3 tablespoons light soy sauce (or use the Japanese Soy)
- 5 tablespoons med dry sherry (or Madeira wine)
- 6 green onions, cleaned,white part with 1 inch of green left on
- 6 mushrooms, cleaned thinly sliced,stems removed (Use 1" mushrooms)
- 1/2 cup carrots, thinly sliced on the diagonal (slices apprx 1" across)
- 6 slices lemons
- 12 medium prawns
- 12 small scallops or 6 large scallops, cut in half
- =
Directions
Bring your broth to a boil.
Add Mushrooms& Carrots simmer for 2 minutes.
Add raw prawns& Scallops, simmer until the prawns are just pink.
Stir in the lemon juice, Soy& Sherry.
Strain the broth into 6 soup bowls and artistically arrange some carrots, mushrooms, 2 prawns, 2 scallops.
a slice of lemon and a green onion in each bowl- Serve.
N.B. *** To clarify Broth: Whisk an egg white into one cup cool broth, Whisk this mixture into the rest of the cooled broth, heat to boiling whisking the entire time. When the broth comes to a boil remove from heat and let it rest 20 minutes. then scoop off the frothy top and you will have beautiful clear broth.