60g soaked brown rice beehoon
1 litre stock ground pepper to taste
100g chinese spinach
60g skinned chicken meat
4 medium size shelled prawns
1. Bring stock to the boil with ground pepper in a pot.
2. Add beehoon and B. Then cover the lid and cook until done.
3. Remove and divide into 2 bowls. Sprinkle coriander on top. Serve hot.
*Remark: Please use bamboo salt to replace refined salt for cooking.
We invite you to visit our Homepage for additional information on products and studies on diabetes.