Poached Chicken with Bok Choy in Ginger Broth

Serves: 4

160 calories per serve.

And it tastes wonderful and is a breeze to prepare.

It makes lunch the next day.

Which would mean 320 for lunch and dinner combined.

This is a seriously great weeknight meal!

Ingredients

1 ltr chicken stock
2 cups hot water
4cm piece of ginger, peeled and thinly sliced
1 bunch of spring onions, sliced (leaving one sliced spring onion for garnish)
2 Thai chillies, one chopped for broth and sliced for garnish
200gm fresh, mixed Japanese mushrooms, chopped
1 bunch, fresh dill
2 chicken breasts
300gm baby bok choy, halved
Bunch fresh coriander to garnish

Method

  1. Heat the chicken stock and water in a large saucepan over a medium heat.
  2. Add the sliced ginger, spring onions, chopped Thai chilli and the dill. Bring the mixture to the boil and then a gentle simmer.
  3. Add in the chicken breasts and poach until cooked through, around 13 – 15 minutes. Set aside to rest.
  4. Strain the soup broth into a large bowl and discard all the solids. Return the strained soup broth to the saucepan.
  5. Test for seasoning and then add the mushrooms for 2 minutes and then the bok choi for another 2 minutes.
  6. Slice the chicken and divide evenly among four bowls. Ladle over the stock and vegetables and garnish with the remaining chilli, spring onion and plenty of coriander.

One thought on “Poached Chicken with Bok Choy in Ginger Broth

  1. absolutely fantastic! It was a bit ‘warm’ for my other half so I took out some of the ginger – really wonderful tastes coming through. I served it with rice which was great to soak up the broth.

    Well done!!

    Like

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