Assorted Vegetables in Rice with Tomato Broth

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Assorted Vegetables in Rice with Tomato Broth
Sylvia LAM, Chairlady of Hong Kong Dietitians Association, said "Tomato soup base is rich in lycopene, an anti-oxidant that helps to prevent cancers. By pureeing carrots and tomato and returning them back into the soup, dietary fiber and vitamin A are retained."
Ingredients (Serve 4):
Angled Loofah225 gm (about 6 taels)
Broccoli (cut into florets)15 florets
Enoki Mushroom (trimmed)1 1/2 bunch
Spinach (trimmed, sectioned)225 gm (about 6 taels)
Baby Chinese Cabbage (stripped)225 gm (about 6 taels)
Cherry Tomato (halved)2 pieces
Corn Kernel1 bowl
White Rice4 bowls
Salt1 teaspoon
Ground White Pepper1/4 teaspoon
Cooking Method:
1.Rinse all vegetables. Peel angled loofah and cut into 4 lengthways. Remove the seeds. Cut into wedges and set aside.
2.Boil all vegetables in the tomato soup for 3 minutes. Seasoning with salt and white pepper.
3.Place all vegetables and white radish over the white rice. Spoon over the tomato soup and serve.
Ingredients of Tomato Soup:
Skinless chicken (cut into pieces)1/2 piece
Water3 litres
Carrot (finely diced)8 pieces (about 1 catty)
Tomato (peeled, cut into pieces)5 pieces (about 1 catty)
White radish (peeled, sectioned)2 pieces (about 8 taels)
Cooking Method of Tomato Soup:
1.Blanch chicken and set aside.
2.Bring water to the boil. Add chicken, carrot and tomato. Boil over medium heat for 1 hour. Then turn off heat.
3.Puree carrot and tomato with tomato soup in a food processor. Pour puree in a pot. Add white radish and boil over low heat for about 1 hour. Remove chicken. Take out the white radish and set aside.
This recipe is provided by Yue Mic Ka.
Extract from CookSmart, Issue 9