I have been dying for an amazing Asian broth, so I threw together some ingredients and it turned out beautifully. I hope you enjoy it, the chicken can be replaced with salmon or eaten as a vegetarian meal.
5 skinless free range chicken breasts
2 tbsp toasted sesame seeds
1.5 tsp Chinese five-spice
1 squeeze sweet chili sauce
1 cm ginger, chopped
2 drops seseame oil
For the broth:
2 stalks of lemongrass, bruised
3 cloves garlic, chopped
5 cm thumb of ginger, chopped
3 dried kaffir lime leaves
2 spring onions, bruised
1 red chili, chopped
3 tsp fish sauce
3 tbsp light soya sauce
1.5 liters chicken stock
1 tsp caster sugar
Juice of 1 lime
4 spring onions, chopped
1 punnet sugar snap peas
5 nests of egg nooldes
2 red chilies
1 large pot
1 medium pot
1 griddle pan or braai/ barbecue
Preparation: 10 minutes
Cooking time: 20 minutes
Boil the kettle, place the griddle pan on the heat or turn on the braai.
In a marinading dish, place all the chicken breasts, with the five spice, ginger, salt, pepper, olive oil, sesame oil and sweet chili sauce, massage all flavours and set aside.
To make the broth:
- Roughly chop the ginger, garlic and chili, and bruise the lemongrass stalks and the spring onion in a mortar and pestle.
- Place a pot on high-heat and add a enough olive oil to coat the pan; fry the chili, ginger, garlic, lemongrass, spring onion and the lime leaves for 1 minute (be careful not to burn the garlic).
- Then, add the the stock, fish sauce, soya sauce, lime and sugar and simmer for 10-15 minutes, be careful not to boil!
While the broth is simmering, place the chicken breasts on the piping hot pan/braai and cook for 5-6 minutes on each side, depending on the thickness.
Once the broth has cooked for 10-15 minutes, remove all the ingredients in the broth with a sieve and return the liquid to the pot. Adjust the flavour, you might need to add more soya sauce or fish sauce. Simmer on a low heat.
Place a pot on high-heat with salted boiling water and cook the noodles for 3-5 minutes. Drain and add them to the broth with the chopped spring onions and sugar snap peas.
Once the chicken has cooked, cover in toasted sesame seeds and roughly chop.
How to serve: