In this soup, chicken and bean curd sticks are both good sources of high-quality protein, which help maintain muscle mass and support the immune system. Cancer patients who need to increase their protein intake can try making this soup.In addition, bean curd sticks contain some fats which can help increase the calorie content in the soup. Since the fat content mainly consists of unsaturated fat, it is more beneficial for health compared to saturated fat. Moreover, white radish is a cruciferous vegetable. It contains isothiocyanates, which potentially suppress the growth of cancer cells.
Serves 3 persons
1. Soak the bean curd sticks in advance for about 30 minutes.
2. Remove the skin of the chicken pieces.
3. Peel the white radish and cut it into pieces.
4. Bring 1 litre of water to a boil. Set aside for later use.
5. Heat up a wok over medium heat and pan fry the chopped garlic with oil until fragrant. Then, add the chicken. Stir fry until the surface of the chicken pieces is browned.
6. Add the water, bean curd sticks and white radish into the wok. Once it comes to a boil, adjust to medium or low heat. Let it simmer for around 30 minutes.
7. Sprinkle the soup with chopped scallions. Season with salt.
8. Ready to serve. Enjoy!
9. Video：▶️ Bean Curd Stick and Chicken Soup
Nutrient information
Number of servings: 3
Serving size: 390 g
Nutrient contents per serving:
|
Energy |
251 kcal |
|
Protein |
30.6 g |
|
Total fat |
11.7 g |
|
Saturated fat |
1.6 g |
|
Carbohydrate |
6.0 g |
|
Dietary fiber |
1.3 g |
| Sugar | 1.8 g |
|
Sodium |
224 mg |
Prepared by Mr. Leung David Chung Wai (Food & Nutritional Science student, HKU)
Reviewed by Dr. Daphne Wu (Food & Nutritional Science, HKU)
