Fusion Broths recipe
My hubby is a fan of The Naked Chef also known as Jamie Oliver, bought several books of his obviously all about cooking recipes, so yesterday, he flipped open a recipe that he thought I might like it as I love hot and spicy food and made the fusion broths for me, I got a chance to take a snapshot of it before I quickly devour the soup.
Ingredients: (Serves 4)
- 4 chicken breasts
- Salt and freshly ground black pepper
- 1 litre/2pints chicken stock
- 1 heaped tablespoon fresh ginger, finely sliced
- 1 clove of garlic, sliced
- 300/400g chinese greens (pak choy, chinese broccoli, gai larn)
- 455g noodles
- 1 or 2 small/medium/large fresh red chillies, finely sliced.
- 1 handful of fresh coriander, torn
- 4 tablespoons soya sauce
- 1 lemon or lime
How-to-make:
Bone and skin the chicken breasts, trimming off any excess fat, season with salt. Get a griddle pan very hot, add the chicken breasts and cook on both sides until done. Remove to a board and allow to rest for 3 minutes, then slice at an angle, around 1cm apart.
At the same time bring the chicken stock and ginger and garlic to boil, then reduce to a simmer. Steam the chinese greens above the stock until tender or in the broth whichever you prefer.
While the stock is simmering, cok the noodles in boiling, salted water, drain and divide between 4 deep broth bowls. Divide the greens among the noodles. Then place the cooked chicken slices on top, and sprinkle with the chillies, coriander and soya sauce.
Finally, check the seasoning of the broth and then pour it over each bowl. Finish with a squeeze of lemon or lime juice.
Have a slurrpppyy hot and spicy broths!
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