Pagoda Chicken Soup
|Chicken stock||2 Cup (32 tbs)|
|Thin ginger slices||6|
|Garlic||3 Clove (15 gm), minced|
|Jalapeno pepper||1⁄2 Small, minced (Minced Wear Plastic Gloves When Handling)|
|Chicken breast boneless skinless||4 Ounce, cut into 1/2" cubes|
|Thinly sliced scallions||2 Tablespoon|
|Lemon juice||2 Teaspoon|
|Cooked spaghetti||1⁄2 Cup (8 tbs), cut up|
|Minced fresh coriander/Parsley||1 Tablespoon|
|Soy sauce||2 Teaspoon|
In a 2-quart casserole, combine the stock, ginger, garlic, bay leaf, and jalapenos.
Microwave on high for 8 minutes.
Add the chicken, scallions, and lemon juice.
Microwave on high for 2 to 4 minutes, or until the chicken is no longer pink.
Stir in the spaghetti, coriander or parsley, and soy sauce.
Microwave on high for 1 minute, or until heated through.
Remove and discard the bay leaf and ginger slices.