4 Serves
15 Mins
In a large saucepan, bring the chicken stock to a gentle boil over medium-high heat.
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JapaneseVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
1 µg / 400 µgCalcium
10 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
4 mg / 420 mgPhosphorus
15 mg / 1,250 mgPotassium
51 mg / 4,700 mgSodium
1097 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Stir in the sherry and soy sauce, then reduce the heat to low and allow the mixture to simmer for several minutes to meld the flavors.
4
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Tunisian
Indian