Lunch Recipe
Includes Choice of Soup, Rice and Entrée. Dinner Portion Includes Spring Roll (1 pc) + Chicken Strips (Lunch Served Until 2pm · Dinner Served All-Day)
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Ingredients
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Soup
Rice
Entrée
Spring Roll
Method
Soup
- 1
Prepare the Soup
In a large pot, combine chicken broth, shredded cooked chicken, diced carrots, diced celery, chopped onion, and minced garlic. Bring the mixture to a boil over medium heat.
- 2
Season the Soup
Reduce heat and let it simmer for about 20 minutes. Stir in salt, black pepper, and fresh parsley before serving.
Rice
- 3
Cook the Rice
In a medium saucepan, combine white rice, water, and salt. Bring to a boil. Once boiling, reduce heat to low, cover, and let simmer for 18-20 minutes or until rice is tender and water is absorbed.
Entrée
- 4
- 5
Bread the Chicken
Dip each chicken strip into flour, shaking off excess, then into beaten egg, and finally coat with breadcrumbs. Repeat until all chicken strips are breaded.
- 6
Fry the Chicken Strips
In a large skillet, heat vegetable oil over medium-high heat. Fry the chicken strips in batches for about 4-5 minutes on each side until golden brown. Remove and drain on paper towels.
Spring Roll
- 7
Prepare the Filling
In a bowl, mix together shredded cabbage, shredded carrots, sliced green onions, and soy sauce.
- 8
Roll the Spring Rolls
Place a tablespoon of filling onto a spring roll wrapper. Fold the sides in and roll tightly. Seal the edge with a little water.
- 9
Fry the Spring Rolls
In a separate pan, heat vegetable oil for frying. Fry the spring rolls in batches until golden brown and crispy. Drain on paper towels.
