What you’ll need

Serves 2

  • 3 cups chicken stock
  • 2 cloves garlic, thinly sliced
  • 2 teaspoons grated fresh ginger
  • 2 star anise
  • 1 red chilli, deseeded and sliced
  • 1 tablespoon soy sauce
  • 1 chicken breast, about 160 g
  • 1 spring onion, thinly sliced, including
  • the green top
  • 1 small carrot, diced
  • 100 g mange tout, halved
  • 40 g Chinese cabbage, shredded
  • ¼ cup fresh mint leaves
  • ¼ cup fresh coriander leaves

The easy bit

  1. Place chicken stock in a medium saucepan, add the garlic, ginger, star anise, chilli and soy sauce.
  2. Bring to the boil, then add the chicken breast and simmer for 15 minutes until the chicken is cooked.
  3. Remove the chicken and set aside to cool.
  4. Continue simmering the stock for 10 minutes.
  5. Meanwhile, shred the cooked chicken.
  6. Add the vegetables and shredded chicken to the broth and cook for 3 minutes.
  7. Remove the star anise, top with the herbs and serve.

To make this recipe vegetarian, substitute firm tofu for chicken and vegetable stock for chicken stock.

  • Energy 196 kcal
  • Protein 24g
  • Fat 6g
  • Carbs 9g
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