Photo by William Meppem
This brothy ginger, soy, and chile–scented Asian chicken soup is bound to make anyone feel 110% better.
Recipe information
Yield
4 servings
Ingredients
2 liters Asian-Style Poached Chicken stock
1 tablespoon finely shredded ginger
2 tablespoons soy sauce
1 bunch gai lan (Chinese broccoli) (300g), trimmed
1 quantity shredded Asian-Style Poached Chicken (see basic recipe), heated through
3 green onions (scallions), sliced
2 long green chiles, thinly sliced
Preparation
Place the stock, ginger, and soy sauce in a large saucepan over high heat and bring to the boil. Add the gai lan and cook for 1 minute or until just tender. Divide the chicken, onion and chile between serving bowls and ladle the broth and gai lan over to serve.
From Basics to Brilliance © 2017 by Donna Hay. Reprinted with permission from HarperCollins Publishers.
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Recipe notes
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