Lunch/ Dinner- Alexsandra's Chinese Poached Chicken

What you need:

Low salt chicken stock
1 Knob ginger
2 Garlic cloves crushed
3 sprigs spring onion
100g Chicken
1 long red chilli
1 tbspn soy sauce

Methods:

  1. Put chicken stock into a saucepan- enough to cover the chicken, add in the sliced ginger, garlic 1/2 chilli and 2 spring onion stalks.
  2. Let it simmer for 10 minutes to infuse, add chicken and soy sauce and put down to a very low simmer.
  3. Once the chicken has cooked the whole way through strain the broth and
  4. put broth into a serving bowl. Rest the chicken for 5 minutes.
  5. Slice the chicken and place into the broth, top with the rest of the chilli and spring onion.
  6. Enjoy!

To make your own chicken stock:

  1. Place a large saucepan on boil and put in a whole chicken, carrots, celery, onion, garlic and herbs of your choice.
  2. Skim the top when impurities arise.
  3. Boil for 1-2 hours, depending how big the pot is.

 

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