Yellow & Gold Chicken with an Asian Broth

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I had a bunch of Asian ingredients laying in my fridge and decided to make a beautiful broth. The trick with making a flavour packed broth is fresh, good quality ingredients and time. It refreshes the soul and the stomach ❤


5 free-range chicken breasts, cut into cubes
4 cloves of garlic, crushed
1 green chilli, finely chopped
5 cm thumb of ginger, grated
Olive oil
Sweet soya sauce
1/2 tsp Szechuan peppercorns
1 yellow pepper, julienned
2 large carrots, julienned
1/2 a packet of spinach, roughly chopped
1/2 a head of broccoli, finely chopped
1 punnet bean spouts
1/2 a bottle of oyster sauce
Fresh coriander

1 cup of jasmin rice
1.5 cups of boiling water

For the broth:

4 liters of chicken stock
1 stick lemon grass
2 spring onions, roughly chopped
1 carrot, chopped
1 stick of celery, chopped
1/2 green chilli, chopped
2 star anise
3 garlic cloves, crushed
2 Kaffir lime leaves
1/2 tsp Chinese Five-spice
2 tbsp light soy sauce
1 tbsp fish sauce

Serves 5
Preparation 10 minutes
Cooking time 1 hour

Boil the kettle and rinse the rice.

Remove the hard outer layer of the lemon grass and chuck it in mortar and pestle, with the ginger, garlic and star anise, bash until the lemon grass has been broken down.

Place a pot on medium-high heat and add a touch of olive oil, fry the bashed up ingredients, celery, chili, spring onion and carrots for 30 seconds then add the stock, soya sauce, fish sauce, five spice and lime leaves. Turn the heat right down and simmer for an hour. 

Cut the chicken into cubes and marinade in a tablespoon of sweet soy sauce, 2 tablespoons of oyster sauce, olive oil and Szechuan pepper. Place in the fridge for 15 minutes.

On a plastic chopping board prepare all the vegetables and set aside.

Place a small pot on high-heat and cook the rice in 1.5 cups of water, cover. When the water starts boiling turn the heat right down and simmer for 15 minutes, without lifting the lid. After the rice has cooked for 15 minutes, turn off the heat and steam for a further 15 minutes. 

After the broth has been cooking for an hour, place a wok on high-heat and warm up 2 large lugs of olive oil. Stir fry the garlic, ginger and chilli for 30 seconds, then add the chicken and fry for 5 minutes.

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Then add all the vegetables with the rest of the oyster sauce and a splash of water. Fry for 5 minutes. 

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Using a sieve, empty out all the cooked ingredients and return the broth to the pot.

To serve: 

I served the broth separately so you can taste the amazing flavours, but you can spoon it over the rice and stir-fry.


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