Ingredients
300 g chicken breast slices, 200 g pattypan squash chunks, 150 g zucchini chunks, 50 g red bell pepper chunks, 30 g baby corn.
Seasonings
5 g chopped green onions, 1 teaspoon salt, 1/2 teaspoon each chicken bouillon and black pepper, 1 tablespoon seafood soy sauce, 800 g (about 3 1/2 cups) broth, 2 tablespoons vegetable oil.
Steps
1. Place a pot over heat, add vegetable oil and heat until hot, then stir-fry chopped scallions until fragrant, add chicken slices, pattypan squash chunks, zucchini chunks, baby corn, and red bell pepper, stir-fry until evenly mixed, pour in broth and bring to a boil.
2. Then add seafood soy sauce, salt, and chicken bouillon, cooking until the flavors meld. Sprinkle with black pepper to taste, then remove from heat and serve in a bowl.