Instructions: Cut chicken into 1/2- to 3/4-inch cubes.

Cut broccoli into flowerets (no stems) and blanch for 30 seconds in boiling water. Drain in colander.

Cut turnip greens about 1/4-inch from root. Cut turnips into six wedges. Pare off thick outer layer.

Cut carrot into bite-size pieces.

Boil stock and add chicken, turnip and carrot. Cook until vegetables are soft. Skim off foam.

Add seasonings and broccoli. Cook until heated through. Add starch and water and stir until thickened.

Add ginger juice, stir and serve.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.