U.S. Chicken Breast Soup with Black Bean and Chinese Pea

Recipe & photo courtesy of Chef Eric Teo

Serves 9


600g chicken breast, remove skin and cut into pieces
1 Chinese pear
1.5 litre water
100g black beans, soaked overnight
10 red dates, soaked
some sea salt
20 wolfberries, soaked


  1. Blanch chicken breast meat in hot water to remove grease and impurities.
  2. Peel and deseed pear. Cut into quarters.
  3. In a stock pot, bring water to a boil. Add chicken, black beans, red dates and Chinese pear. Simmer over low heat for 1 hour.
  4. Season with sea salt to taste, and add wolfberries to serve.

Nutrient Analysis Per Serving: Energy 246kcal, Total Fat 4g, Sat Fat 1g, Cholesterol 93mg, Carbohydrate 13g, Protein 37g, Fibre 3.5g, Sodium 78mg