客家人朋友, 过年你家有滚这款 ‘笋’吗？就是倒入罐头青豆在煮鸡剩的鸡汤里，再加点鱼丸生菜什么的。然后把汤滚开，汤就做好啦！过年小朋友吃饭就有‘笋’饮，好开胃啊！

分量：5-6 人份
准备时间：5分钟
煮时：15分钟

材料：
3公升 鸡汤 （煮白斩鸡的鸡汤）
1罐（425克） 天上天牌罐头青豆 （TST)
1包 鱼丸
2棵 生菜
1茶匙 盐

煮法：
1. 把鸡汤煮滚，加入罐头青豆待滚
2. 加入鱼丸和盐，搅匀煮至鱼丸浮起来
3. 加入生菜，拌匀
4. 出锅，趁热享用


This soup made from the remaining broth after the chicken has been poached, exudes simplicity itself. Despite its green appearance, it might just appeal to the taste buds of both adults and kids alike.

Portion: 5-6 pax
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients:
3 liter chicken broth (leftover from poached chicken)
1 can (425g) TST brand canned green pea
1 pack fish ball
2 stalk lettuce
1 tsp salt

Steps:
1. Bring the chicken broth to boil, add canned green pea
2. Add fish ball & salt, mix well & bring to boil
3. Add lettuce, mix well
4. It’s done & serve hot!


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