|Sat Fat 3.0g||15%|
This hassle-free Cleansing Japanese broth could be the ace up your sleeve when it comes to introducing delicious, healthy meals to your repertoire.
Place the chicken and water in a saucepan and slowly bring to the boil. Skim the top layer off the surface. Add all the remaining ingredients except for the potatoes. Bring back to the boil and reduce to a simmer until the chicken is poached – approximately 40 minutes.
Finely dice the raw potatoes and add to the broth after 20 minutes of cooking.
After 40 mins remove the chicken and shred it. Stir in half of the lemon juice, then check the seasoning and add more if necessary. Divide the soup between two bowls and top with the shredded chicken.
TIP to up the vegetable content of this dish, add finely shredded cabbage 5 minutes before the end of cooking.
300g Rooster potatoes, finely diced (½ cm pieces)
1 litre water
1 lemon, peel removed with peeler and finely sliced, juice reserved for serving
3cm ginger, sliced into matchsticks
1 spring onion, finely sliced
¼tsp white pepper
1tbsp Japanese rice vinegar
2 chicken breasts
To serve, lemon juice
"This is one of my favourite summer salads. It’s a great addition to any lunch, especially a picnic. The potatoes taste amazing tossed with asparagus in the creamy lemon and avocado mix, and then sprinkled with chives and spring onions. It’s simple but delicious! I can’t wait to hear what you all think of it."
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