Recipe Favourites Soup Asian chicken broth

Asian chicken broth

Ingredients

750ml chicken stock

750ml water

10g fresh ginger, grated

2 cloves garlic, crushed

2 tbsp soy sauce

2 small red chillies, seeded and finely chopped

4 chicken breast fillets

2 bunches baby bok choy

450g hokkien noodles

1 red capsicum, finely sliced

4 green onions, finely sliced

¼ cup fresh coriander leaves, loosely packed

Method

Combine stock, water, ginger, garlic, soy sauce and chilli in a saucepan; cover and bring to the boil. Add chicken; cover and simmer for 10 minutes or until chicken is just cooked. Remove chicken from stock.

Trim stalks of bok choy and separate leaves. Return stock to the boil and stir in bok choy leaves, noodles and capsicum, cook until vegetables are just tender.

Using a *Wusthof Grand Prix II 20cm Cooks Knife, cut chicken breasts across the grain in thick slices. Divide noodles and broth into serving bowls, top with chicken, green onion and coriander.

SERVES 4

*Wusthof Grand Prix II 20cm Carving Knife.  RRP $225.00