Allergy free chicken and ginger broth recipe

Ingredients

• 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

Method

• 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.