1 tbs. mixed seeds (pumpkin, poppy, sunflower) a small handful of raw cashew nuts 1 quart chicken broth 2 skinless chicken breasts 2 tsp. five-spice powder sea salt and freshly ground pepper olive oil a thumb sized piece of fresh root ginger 1/2-1 fresh red chile, to your taste (this was too hot for the girls, so I added it to individual plates) 4 oz. rice stick (vermicelli) a handful of snow peas 6 thin asparagus spears or 4 reg. sized spears 6 fresh baby corn or 1/2 cup fresh corn kernels (I used pickled baby corn) soy sauce juice of 1 lime a small handful of spinach leaves
Lightly toast seeds. Put aside. Heat broth in a large saucepan. Slice chicken breasts lengthways into 3 pieces (I thought 4 was better - Maybe I had big breasts - hmmm. never said that before) Sprinkle chicken with 5 spice powder and salt and pepper. Heat olive oil in med. frying pan or wok and cook chicken until golden, tossing occasionally. (Don't overcook - Say's Jamie...Duh) Peel and finely slice ginger and chile. Add ginger, chile (optional), rice sticks, snow peas, asparagus, corn and 2 tbs. soy sauce to heated broth. Bring to boil and cook for 2 to 3 minutes. Halve the lime and squeeze in juice. To serve, divide the spinach leaves between your bowls and pour over broth, rice sticks and veggies. Divide chicken pieces over and scatter toasted seeds, cashews and remaining chile)
*I thought the whole thing could use a bit more soy sauce - so we added some to our own bowls. Also, I added mushrooms to the rest of the veggies and mung bean sprouts to the spinach - cause that's what was in the fridge.
2 comments:
Asian Chicken Noodle Broth
(serves 2)
1 tbs. mixed seeds (pumpkin, poppy, sunflower)
a small handful of raw cashew nuts
1 quart chicken broth
2 skinless chicken breasts
2 tsp. five-spice powder
sea salt and freshly ground pepper
olive oil
a thumb sized piece of fresh root ginger
1/2-1 fresh red chile, to your taste (this was too hot for the girls, so I added it to individual plates)
4 oz. rice stick (vermicelli)
a handful of snow peas
6 thin asparagus spears or 4 reg. sized spears
6 fresh baby corn or 1/2 cup fresh corn kernels (I used pickled baby corn)
soy sauce
juice of 1 lime
a small handful of spinach leaves
Lightly toast seeds. Put aside.
Heat broth in a large saucepan.
Slice chicken breasts lengthways into 3 pieces (I thought 4 was better - Maybe I had big breasts - hmmm. never said that before)
Sprinkle chicken with 5 spice powder and salt and pepper.
Heat olive oil in med. frying pan or wok and cook chicken until golden, tossing occasionally. (Don't overcook - Say's Jamie...Duh)
Peel and finely slice ginger and chile.
Add ginger, chile (optional), rice sticks, snow peas, asparagus, corn and 2 tbs. soy sauce to heated broth.
Bring to boil and cook for 2 to 3 minutes.
Halve the lime and squeeze in juice.
To serve, divide the spinach leaves between your bowls and pour over broth, rice sticks and veggies.
Divide chicken pieces over and scatter toasted seeds, cashews and remaining chile)
*I thought the whole thing could use a bit more soy sauce - so we added some to our own bowls. Also, I added mushrooms to the rest of the veggies and mung bean sprouts to the spinach - cause that's what was in the fridge.
that sounds good! i think i have almost everything to make that...this might be dinner tonight!
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