Chinese Chicken Broth with Spiced Corn and Spring Onions

Chinese Chicken Broth with Spiced Corn and Spring Onions

Ready in 40 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, May 12, 2019.
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Ingredients

Spiced Corn

  • 250g frozen corn
  • 1 tsp sesame oil ^
  • 1 tsp Chinese spices
  • 2 spring onions, thinly sliced
  • 1 pack chopped peanuts

Chicken Broth

  • 2 tsp grated ginger
  • 2 cloves garlic, minced
  • Remaining pack Chinese spices
  • 1/2 pack mushrooms, thinly sliced
  • 2 cups chicken stock
  • 2 cups water
  • 2 carrots, cut in half and thinly sliced
  • 1 pack lean chicken breasts, thinly sliced
  • 1 pack mung bean vermicelli
  • 2 baby bok choy, thinly sliced
  • 1 Tbsp fish sauce
  • 1 Tbsp soy sauce
  • 2 Tbsp chopped chives

To Serve

  • Pinch of chilli flakes (optional)

Steps

  1. Preheat oven to 220°C.
  2. Prep & cook spiced corn. Toss corn, sesame oil, Chinese spices and spring onions on a lined oven tray and season. Roast for 12-14 minutes, until golden. Toss with peanuts once cooked.
  3. Prep & cook chicken broth. Heat 1 tsp oil in a large pot on medium-high heat. Cook ginger, garlic, first measure of Chinese spices and mushrooms for about 2 minutes.
  4. Add stock, water, carrots, chicken and 1/2 tsp salt to pot. Bring to a simmer and cook for about 10 minutes.
  5. Finish broth. Add mung bean vermicelli to pot and cook for 2-3 minutes.
  6. Add bok choy to pot and allow to cook for 30 seconds. Remove from heat, stir through remaining broth ingredients and season.
  7. Ladle broth into bowls. Sprinkle over spiced corn and chilli flakes.

Nutritional Information

Energy 1772 kj
424 kcal
Protein 39.3g
Carbohydrate 38.6g
Fat 11.9g