Creamy Chinese Bisque with Chicken
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
6936
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 6,936 cal. | (330 %) | ||
| Protein | 937 g | (956 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 625 g | (417 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 701.7 g | (2,339 %) |
more nutritional values
| Vitamin A | 33.3 mg | (4,163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 142.6 mg | (1,188 %) | ||
| Vitamin K | 41,764.1 μg | (69,607 %) | ||
| Vitamin B₁ | 24 mg | (2,400 %) | ||
| Vitamin B₂ | 41.8 mg | (3,800 %) | ||
| Niacin | 410.9 mg | (3,424 %) | ||
| Vitamin B₆ | 66.5 mg | (4,750 %) | ||
| Folate | 9,136 μg | (3,045 %) | ||
| Pantothenic acid | 302.9 mg | (5,048 %) | ||
| Biotin | 242.3 μg | (538 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 21,943 mg | (23,098 %) | ||
| Potassium | 60,519 mg | (1,513 %) | ||
| Calcium | 13,588 mg | (1,359 %) | ||
| Magnesium | 4,288 mg | (1,429 %) | ||
| Iron | 196.4 mg | (1,309 %) | ||
| Iodine | 3,502 μg | (1,751 %) | ||
| Zinc | 111.2 mg | (1,390 %) | ||
| Saturated fatty acids | 18.4 g | |||
| Uric acid | 19,320 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 624 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Tbsp sesame oil
- 1 stalk Lemongrass (halved and bruised)
- 2 cloves garlic cloves (halved)
- 1 Tbsp freshly grated ginger
- 2 red chili peppers (sliced into rings)
- 2 cups chicken stock
- 1 cup Coconut milk
- 4 Chicken breasts (approx. 150 g each, diced)
- 1 cup Bamboo shoots (sliced, from a jar, well drained)
- 1 unwaxed lemon (sliced)
- 1333 cups Broccoli
- light soy sauce
Preparation steps
1.
Heat the oil in a pan and briefly fry the lemongrass, garlic, ginger and half the chilli. Add the stock and coconut milk and simmer gently for around 10 minutes.
2.
Strain through a sieve and return to the pan. Add the chicken, bamboo shoots, lemon, broccoli and remaining chilli and cook gently for a further 8-10 minutes until the chicken is cooked through.
3.
Season to taste with salt and soy sauce, and serve.
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