Chinese Chicken Broth with Spiced Corn & Spring Onions

Chinese Chicken Broth with Spiced Corn & Spring Onions

Ready in 40 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, May 31, 2020.
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Ingredients

Corn

  • 1/2 bunch spring onions, thinly sliced
  • 3/4 cup frozen corn
  • 1/2 tsp sesame oil
  • 1/4 pack Chinese spices
  • 2 tsp chopped peanuts

Chicken Broth

  • 1 tsp ginger, finely grated
  • 1 garlic clove, minced
  • 1/2 pack mushrooms, thinly sliced
  • 1 carrot, cut in half lengthways & thinly sliced
  • 1 baby bok choy, thinly sliced
  • 275g free range chicken breasts, thinly sliced
  • 1/2 tsp oil
  • 3/4 pack Chinese spices
  • 1 cup chicken stock
  • 1 cup water
  • 50g vermicelli noodles, see tip
  • 1/2 Tbsp fish sauce
  • 1/2 Tbsp soy sauce
  • 1/2 bunch chives, finely chopped

To Serve

  • 1/2 tsp chilli flakes

Steps

  1. Before you start. Preheat oven to 220°C (or 200°C fan bake). Bring a full kettle of water to the boil.
  2. Prep & cook corn. Prep spring onions. Toss corn, sesame oil, first measure of Chinese spices and spring onion on a lined oven tray and season with salt and pepper. Roast for 12-14 minutes, until golden. Toss with peanuts and set aside.
  3. Prep & cook chicken broth. Prep ginger, garlic, mushrooms, carrot and bok choy. Thinly slice chicken. Heat oil in a large pot on medium-high heat. Cook ginger, garlic, second measure of Chinese spices and mushrooms for about 2 minutes.
  4. Add stock, water measure, carrot, chicken and a pinch of salt to pot. Bring to a simmer and cook for about 10 minutes.
  5. Cook vermicelli. Place vermicelli and a pinch of salt in a heatproof bowl. Cover with boiling water and leave to soak for 4-5 minutes, until tender. Drain well and snip in a few places. Remove half the noodles (this is leftover).
  6. Add half the cooked vermicelli and bok choy to pot and allow to cook for 30 seconds. Add fish sauce, soy sauce and chives to pot and season with salt and pepper.
  7. Serve. Chicken broth topped with corn and chilli flakes.

Nutritional Information

Energy 1723 kj
412 kcal
Protein 41.1g
Carbohydrate 39.8g
Fat 7.7g