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Grilled Chicken With Ginger Chinese Greens And Noodles In A Herb Broth
Ingredients
- 4 x chicken breast
- 1 x salt and freshly grnd black pepper
- 1 lt chicken stock (qv)
- 1 x heaped Tbsp. fresh ginger finely sliced
- 1 x clove of garlic sliced
- 400 gm chinese greens (pak choy chinese broccoli gal lain)
- 455 gm noodles
- 2 med / 1 large fresh red chillies deseeded and finely sliced
- 1 handf fresh coriander torn
- 4 Tbsp. soya sauce
- 1 x lemon or possibly lime
Directions
- Bone and skin the chicken breasts trimming off any excess fat.
- Season with salt.
- Get a griddle pan very warm add in the chicken breasts and cook on both sides till done.
- Remove to a board and allow to rest for 3 min then slice at an angle around 10mm apart.
- At the same time bring the chicken stock and ginger and garlic to the boil then reduce to a simmer.
- I like to steam my Chinese greens above the stock till tender or possibly in the broth if you prefer.
- While the stock is simmering cook the noodles in boiling salted water drain and divide between 4 deep broth bowls. Divide the greens among the noodles. Then place the cooked chicken slices on top and sprinkle with the chilli coriander and soya sauce.
- Finally check the seasoning of the broth and then pour it over each bowl (you could serve it at the table as mentioned in the introduction).
- Finish with a squeeze of lemon or possibly lime juice.
- Serves 4
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