🍽️ Serves: 2
🔪 Prep time: 10 mins
🔥 Cook time: 15 mins
✅ No added sugar and no seed oiIs
Clean, fragrant, and soothing. Sliced poached chicken breast in an aromatic bone broth, with sautéed Asian mushrooms and bok choy for extra depth and texture.
Ingredients
- 2 sliced poached chicken breast (from your whole poached chicken)
- 600 ml chicken bone broth
- 1 bunch spring onions, roughly chopped (keep some back for garnish)
- 1 thumb-sized piece ginger, thinly sliced
- 1 bulb of garlic, sliced in half
- Small handful dried shiitake mushrooms
- 3-4 tbsp tamari (to taste)
- 3-4 tbsp brown rice vinegar (to taste)
- Sea salt & cracked black pepper
- 150 g fresh mixed Asian mushrooms
- 1 pack bok choy, halved or quartered
- 1 red chilli, chopped
- 1 clove garlic, sliced
- 10g ginger, sliced
- 10ml soy sauce
- A little avocado oil or ghee, for sautéing
- Extra spring onion, coriander, sliced red chilli, lime wedges
Let's Begin!
Infuse the Broth
Step 1
Season
Step 2
Strain the broth and lift out the shiitake, slice, and return to the pot along with the spring onions reserved at the beginning. Discard the rest of the vegetables. Season the broth with tamari and a splash of brown rice vinegar. Taste and adjust salt/pepper.
Sauté the Greens & Mushrooms
Step 3
Heat a splash of avocado oil or ghee in a skillet over medium-high. Sauté the Asian mushrooms until golden; season lightly and set aside. Add the bok choy, cut sides down, and sear until lightly charred and just tender, add in the chilli, garlic and ginger before stirring the mushrooms back in. Hit them with a splash of soy sauce and one final toss. Set aside.
Warm the Chicken
Step 4
Lower the broth heat. Slide in the sliced poached chicken breast and warm gently for 1-2 minutes to keep it silky.
Serve!
Divide the sautéed mushrooms and bok choy between warm bowls. Ladle over the aromatic broth and top with sliced chicken. Finish with reserved spring onion, coriander, and red chilli, and add lime at the table.
Chef’s Tip!
Keep the simmer very gentle as boiling tightens the chicken. For a classic dipping sauce, mix tamari, brown rice vinegar and grated ginger (add a little of fu:di Thai Sriracha Chilli Sauce if you like heat!) 🌶️