Ingredients

Features

Description

This soup is also good with the pheasant breasts. To give it a truly rich taste of venison, venison soup make of all the frame (see. Note below) and cook the soup on it.

1. Cut each breast into 4 strips lengthwise and cut crosswise into thin slices.

2. Heat the oil in a wok, tilting it so that it soon warmed up.

3. Add green onions and cook for 2 minutes, then add the chicken and stir for 3-4 minutes, until chicken is not almost ready. Add carrots and stir.

4. Add to wok broth and bring to a boil. Add lemon zest, ground almonds, soy sauce, lemon juice and season. Again bring to a boil and cook for 5 minutes, stirring occasionally.

5. Season if necessary, add almost all the chopped almonds and continue to cook for 1-2 minutes.

6. Serve hot in individual soup plates, sprinkle with remaining almonds.

Note

To prepare the broth of fowl, pheasant carcass smash into pieces and place in a saucepan with 2 liters of water. Bring to a boil over low heat, removing the foam. Add 1 bouquet garni, 1 purified onion and season. Cover and simmer for 1 1/2 hours. Drain and remove the fat from the surface.

Translated by site: wday.ru