Fragrant Asian-style chicken broth recipe

Pour the stock into a large pan and add the (skinless) chicken. ginger. garlic and half the chilli. Bring to the boil. then reduce the heat and partially cover. Simmer for 15-20 minutes until the chicken is cooked through. with no pink showing. Remove the chicken and shred. Add the corn and peppers to the broth and simmer for 3 minutes before adding the mushrooms and shredded chicken. Stir in the fish sauce and the lime juice. Ladle into bowls and top each with a handful of spring onions. a little of the remaining chilli and some coriander leaves.

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