Asian Chicken and Ginger Broth

Asian Chicken and Ginger Broth

Blood Sugar: 1Servings: 6Preparation Time: 30minMeal Category: Lunch
Micronutrients:Vitamin ACalciumMagnesium

Macronutrients per 100g

Energy
42kcal
Sugar
1g
Fat
1g
Fiber
1g
Sat fat
0g
Protein
5g
Carbs
3g
Sodium
364mg

Ingredients

10cm / 3.94in unpeeled Ginger, 1500ml / 50.72fl oz Chicken stock, 3 Chicken legs and thighs, 1 tbsp Coriander seeds, 4 whole Cloves, 3 tbsp Fish sauce, 1 small handful Fresh coriander, 200g / 7.05oz Bean sprouts, 0.5 sliced paper-thin Onion, 3 thinly sliced Spring onions, 2 peeled and julienned Carrots, 5cm / 1.97in peeled and shredded Ginger, 12 sprigs Mint, 12 sprigs Thai basil, 15 sprigs Fresh coriander leaves, 3 cut into wedges Limes, 3 thinly sliced Chillies

Preparation

1. Halve 10cm / 3.94in unpeeled Ginger lengthways, bruise lightly with the broad side of a chef's knife, and set aside. 2. Pour 1500ml / 50.72fl oz Chicken stock into a pot and add 3 Chicken legs and thighs, 1 tbsp Coriander seeds, 4 whole Cloves, 3 tbsp Fish sauce, and 1 small handful Fresh coriander. Bring to a boil over high heat then reduce to a gentle simmer. Cook uncovered for 25-30 minutes, until the chicken is cooked through. 3. Remove the chicken from the pot and allow it to cool enough to handle. Meanwhile, keep the broth at a steady simmer. 4. Carefully shred the chicken, and set aside. 5. Place a portion of the 200g / 7.05oz Bean sprouts and shredded chicken at the bottom of each bowl. Top with a mound of the finely sliced 0.5 / 50g paper-thin Onion and 2 peeled and julienned Carrots in the center and then sprinkle over some 3 thinly sliced Spring onions, 5cm / 1.97in peeled and shredded Ginger, and the herbs. 6. Strain the broth through muslin cloth or a very fine sieve. Season with some extra Fish sauce if desired and fresh 3 cut into wedges Limes. 7. Ladle about 500ml / 16.91fl oz of the hot Chicken broth into each bowl, distributing the hot liquid evenly to warm all the ingredients. Serve immediately with fresh Lime and a little thinly sliced Chilli for spice.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
12% of RDI
Vitamin C
6% of RDI
Omega 3
3% of RDI
Vitamin A
54% of RDI
Calcium
17% of RDI
Folate
10% of RDI

Good to know

You can add any extra vegetables you'd like. The ginger in this dish will help ease morning sickness.

How to Prepare

1. Halve 10cm / 3.94in unpeeled Ginger lengthways, bruise lightly with the broad side of a chef's knife, and set aside. 2. Pour 1500ml / 50.72fl oz Chicken stock into a pot and add 3 Chicken legs and thighs, 1 tbsp Coriander seeds, 4 whole Cloves, 3 tbsp Fish sauce, and 1 small handful Fresh coriander. Bring to a boil over high heat then reduce to a gentle simmer. Cook uncovered for 25-30 minutes, until the chicken is cooked through. 3. Remove the chicken from the pot and allow it to cool enough to handle. Meanwhile, keep the broth at a steady simmer. 4. Carefully shred the chicken, and set aside. 5. Place a portion of the 200g / 7.05oz Bean sprouts and shredded chicken at the bottom of each bowl. Top with a mound of the finely sliced 0.5 / 50g paper-thin Onion and 2 peeled and julienned Carrots in the center and then sprinkle over some 3 thinly sliced Spring onions, 5cm / 1.97in peeled and shredded Ginger, and the herbs. 6. Strain the broth through muslin cloth or a very fine sieve. Season with some extra Fish sauce if desired and fresh 3 cut into wedges Limes. 7. Ladle about 500ml / 16.91fl oz of the hot Chicken broth into each bowl, distributing the hot liquid evenly to warm all the ingredients. Serve immediately with fresh Lime and a little thinly sliced Chilli for spice.

Good to Know

You can add any extra vegetables you'd like. The ginger in this dish will help ease morning sickness.

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