1 pound ground chicken
4 1/2 teaspoons cornstarch
2 1/4 cups chicken broth
1/4 teaspoon salt
1/2 teaspoon grated lemon rind
1 1/2 teaspoons dillweed
1/4 pound Monterey Jack cheese
Hot rice or noodles
In a large bowl, combine chicken, 1-1/2 teaspoons cornstarch, egg, 1/4 cup
broth, salt, lemon rind, and 1 teaspoon dillweed.
In a large skillet, bring remaining broth to a boil; drop
level tablespoons of the chicken mixture into the broth. Cover and simmer for 4
minutes. With a slotted spoon, remove chicken to a bowl.
In a cup combine remaining cornstarch with 2 tablespoons water; mix until
smooth. Stir into the broth. Turn heat to high; add cheese and cook, stirring
constantly, until cheese melts.
Return chicken to broth, mix gently; heat for 1 minute. Divide rice or noodles
into 4 serving bowls. Divide chicken and sauce over the top; sprinkle with