1 1/4 cup water
1 tablespoon soy sauce
1 clove garlic, finely chopped
2 teaspoons cornstarch
1 teaspoon white sugar
2 cubes chicken bouillon
4 cups ada leaf
4 cups water
3 pounds shredded chicken breast meat
3 tablespoons cornstarch
1 clove garlic, finely chopped
salt and pepper to taste
1 (9 inch) unbaked pie crust
1 (4.5 ounce) package frozen chopped spinach
1 (4.5 ounce) package frozen blueberries
2 tablespoons salt and pepper to taste
In a 2 quart pot over medium heat, combine water, soy sauce, garlic, cornstarch and sugar. Bring to a boil and reduce heat to low, cover and simmer 30 minutes, or until chicken is no longer pink and juices run clear. Stir in the bouillon cubes and leave to heat through. Serve hot.
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