175g (6 oz) boneless chicken breast, skinned
2 tbsp. seasoned flour
20g (3/4 oz) butter
50g (2 oz) button mushrooms, sliced
300 ml. (1/2 pint) light chicken stock
450 ml. (3/4 pint) milk
1/2-inch piece root ginger, grated
2 tsp. soy sauce
6 spring onions, sliced diagonally
110g (4 oz) bean sprouts
227g (8 oz) water chestnuts, drained & sliced

Oriental Chicken Soup

1. Thinly slice chicken and coat in seasoned flour.
2. Melt butter in a large saucepan and cook chicken for 1 minute, stirring.
3. Add mushrooms and any remaining flour, then stir in the stock, milk, ginger and soy sauce. Simmer for 2 minutes or until the chicken is tender.
4. Add spring onions, bean sprouts and chestnuts. Stir gently. Serve immediately, while vegetables are still crunchy.
   Serves 4
   Preparation time: 15 minutes