Recipes

Asian broth with brown rice & chicken

By BaxterStorey 05 Dec 2017

Check out this great, tasty broth recipe as part of our Healthy Me series...

Ingredients 10 portions

1.8ltr water
20ml sesame oil
50ml soy sauce
200ml sweet chilli sauce
20g lemongrass
3 garlic cloves, crushed
30g chillies, de-stalked & thinly sliced
30g ginger, thinly sliced
10x100g chicken thighs, boneless & skinless
20ml rapeseed oil
400g brown rice (1kg cooked weight)
300g shredded cabbage and carrot mix
300g radish, thinly sliced
50g fresh coriander, chopped
50g fresh mint, chopped

Method

Pre-heat the oven to 180°C
In a large high-sided pan add the water, sesame oil, soy sauce, sweet chili sauce, lemongrass, garlic, chilies and ginger
Bring to the boil and leave to simmer for 25 minutes
Sear the chicken in 20ml of rapeseed oil on each side for 1 minute
Transfer to a baking tray and place in the oven for 20 minutes, until cooked through and the juices run clear (+75°C)
Cook the rice in boiling water for 10-15 minutes

Building the Dish

Serve 100g of brown rice with 30g mixed slaw, 30g radish and one sliced chicken thigh. Sieve the broth and pour 200ml over the top of the chicken garnishing with 5g of coriander and 5g of mint.