ginger chicken soup
How to make ginger chicken soup recipe
Serves 4, Total cooking time 20 minutes
Ingredients:
1 tablespoon groundnut oil
2.5 cm (1 inch) piece of fresh root ginger, peeled and grated
300 g (10 oz) skinless chicken breast fillets, cut into strips
1 litre (1¾ pints) hot chicken stock
4 pak choi, sliced
175 g (6 oz) dried egg noodles
2 tablespoons sesame seeds
Method:
Heat the oil in a wok or large saucepan, add the ginger and stir-fry for 1 minute, then stir in the chicken and 125 ml (4 fl oz) of the stock. Bring to the boil, then cook over a high heat for 5 minutes or until the chicken is cooked through.
Add the remaining stock and bring to a simmer. Stir in the pak choi and noodles and simmer for 5 minutes until the noodles are cooked.
Meanwhile, heat a nonstick frying pan over a medium-low heat and dry-fry the sesame seeds for 2 minutes, stirring frequently, until golden brown and toasted. Ladle the soup into bowls and serve sprinkled with the toasted sesame seeds.
For ginger chicken wraps:
Heat 1 tablespoon olive oil in a frying pan, add 450 g (14½ oz) thinly sliced skinless chicken breast fillets, 1 tablespoon peeled and grated fresh root ginger, 2 diced garlic cloves and 6 sliced spring onions and fry, stirring, for 5–6 minutes or until the chicken is cooked through.
Divide the chicken between 4 tortilla wraps, then top with 1 red and 1 yellow pepper, both cored, deseeded and sliced, and ½ shredded cos (romaine) lettuce. Roll up the wraps and serve. Total cooking time 10 minutes.
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| ginger chicken soup |
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