A dish from Jamie Oliver’s ” The Naked Chef”.
Ingredients
- 4 free range chicken breasts boned and skinned, any excess fat removed.
- sea salt and black pepper
- 2 pints chicken stock
- 1 heaped tbsps fresh ginger peeled and finely sliced
- 1 plump garlic clove peeled and sliced
- 11-14 oz Chinese greens
- 1 lb noodles
- 1-2 fresh red chillies deseeded and finely chopped
- 1 handful fresh coriander, torn
- 4 tbsps soy sauce
- 1 lime
Servings:
Instructions
- Season the chicken breasts with salt. Get a griddle pan very hot , add the chicken breasts and cook on both sides until done. Remove to a board and allow to rest for 3 minutes then slice at an angle about 1 cm apart.
- At the same time bring the stock, ginger and garlic to a boil then reduce to a simmer. Cook the chinese greens in the stock until tender.
- While the stock is simmering cook the noodles in boiling salted water. Drain and divide between 4 deep broth bowls. Divide the greens among the noodles.
- Place the cooked chicken slices on top and sprinkle with the chilli, coriander and soy sauce.
- Check the seasoning of the broth and pour it over each bowl. Finish with a squeeze of lime.
Share this Recipe
Powered byWP Ultimate Recipe