Monday, June 11, 2012

Allergy free chicken and ginger broth recipe

  • 15 Orgran lasagne sheets (they're smaller than normal sheets)
  • 1L water
  • 1 chicken stock cube (I use salt reduced Massel chicken style vegetarian ultracubes)
  • 2 single chicken breast fillets, halved lengthways
  • 100g fresh ginger, peeled, thinly sliced
  • 125-150g baby corn
  • 1 tbs finely shredded fresh ginger
  • Freshly ground black pepper
  • 2 green shallots, trimmed, diagonally thinly sliced, to serve

  • Roughly break up the lasagne sheets into uneven pieces.
  • Combine the water and crumbled chicken stock cube in a large saucepan and bring to the boil over high heat.
  • Reduce the heat to medium.
  • Add the chicken and sliced ginger, and simmer, uncovered, for 12 minutes or until the chicken is just cooked through.
  • Use a slotted spoon to transfer the chicken to a plate and set aside to cool for 5 minutes.
  • When cool enough to handle, use your fingers to shred the chicken into small pieces.
  • Strain the broth through a fine sieve into a clean saucepan.
  • Discard the ginger.
  • Bring the broth to the boil over high heat.
  • Add the chicken, lasagne sheet pieces and baby corn.
  • Reduce heat to low and simmer, uncovered, until the corn and noodles are tender.
  • Stir through the shredded ginger.
  • Season with pepper.
  • Ladle the broth into serving bowls and sprinkle with the green shallots.

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