Yambean and Corn Soup

Thursday, May 28, 2009

A meal wouldn't be complete without a hot and hearty soup. I never taste yambean or popularly known as 'sengkuang' as one of the ingredients in soup so decided to be 'adventurous' to try this recipe out. The result were sweet and tasty soup.


300g chicken thigh/meat
300g yambean/sengkuang, peeled and cut into chunks
1 sweet corn, peeled and cut into chunks
2 carrots, peeled and cut into chunks
4 black mushrooms, soaked
1000ml water
1 tbsp chicken stock
salt to taste

  1. Place all the ingredients into a slow cooker overnight.
  2. Add salt and chicken stock.
  3. Serve hot.


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