We all know the adage “New Year new you.” It’s that time of year (well, those few weeks of the year) when gym memberships skyrocket and people are madly swapping Christmas Mince Pies and champagne for salads and green juice. It’s a noble quest, one which we fully back (and partake in!). This is why for the New Year Biroix is bringing you this healthy (and delicious, obviously) Chicken Noodle Broth recipe. It’s full of all the good stuff and is the kind of dish Dutch Ovens were made for. You might even make your health kick last to February it’s so good! You also may have noticed how heavy your cast iron Dutch Oven is? Why not add to the health kick with a few Dutch Oven bicep curls before you start cooking? Maybe not… but for some proper health tips, check out this list of things you can do from home. And Happy New Year!
What you need:
- 1 tablespoon of vegetable oil
- 2 spring onions
- 3 cloves of garlic, peeled and sliced
- 1 thumb sized piece of ginger, peeled and cut into matchsticks
- 1 red chilli, sliced
- 1 litre of chicken stock
- 3 chicken breasts, approx. 800grams. Cut in half through the middle.
- 2 tablespoons of soy sauce
- 1 teaspoon of sesame oil
- 1 ½ cups of edamame (shelled)
- 4 pak choi, washed and cut in half
- 250 grams of thin dried noodles
- ½ cup of coriander leaves
- 2 Makrut Lime leaves, spine removed, thinly sliced
How to make:
- Slice the spring onion, keeping the green and white separate.
- Heat the vegetable oil in your Biroix Dutch Oven over a medium heat. Add the whites of the spring onions, garlic, ginger and chilli.
- Cook for around 3 minutes until fragrant, stirring occasionally. Watch the garlic doesn’t catch and burn.
- Add the chicken stock, sesame oil, soy sauce and chicken breasts.
- Bring to a boil, put the lid on and turn off the heat. Leave for 10 minutes.
- Take the lid off and check the chicken has cooked through (if not, leave for 5 more minutes).
- Remove the chicken from the pot, leave to cool and when cool enough to handle, shred into chunky pieces with two forks.
- Cook the noodles in a pot of water as per packet directions.
- Bring the stock back to the boil, add your edamame and pak choi and cook for approximately 2 minutes (until greens are cooked).
- Add the noodles, coriander and chicken into the broth and serve.
- To plate up, spoon some of the noodles, broth, greens and shredded chicken into a bowl, garnish with the green of the spring onion and the sliced lime leaf.
This recipe was made especially for Biroix by the talented taste Queen - The MacPherson Diaries