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The soup of chicken, potato and tomato


Chicken 150 g, potato 200 g, 1 tea spoon of black pepper powder, coriander 50 g, 1/2 tea spoon of salt, tomato 100 g, 2 soup spoons of cooking oil, ginger 5 g, 2 soup spoons of light soy sauce

  1. Cut the potato, tomato and chicken into chunks. Cut the coriander into segments.
  2. Warm the cooking oil in a pan. Put the chicken in the pan. Stir-fry with moderately quick oven for 2 minutes.
  3. Put some water, the pepper powder, light soy sauce and ginger in the pan. The water must over the chicken. Cook with quick oven. When the water boils. Switch to moderately slow oven. Cook for 20 minutes.
  4. Put the potato chunks in the pan. Cook for 20 minutes. 
  5. Put the coriander, tomato and salt in the pan. Cook for 5 minutes.