Chinese Chicken Broth With Spiced Corn and Spring Onions

Chinese Chicken Broth With Spiced Corn and Spring Onions

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, August 19, 2018.
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This broth will continue to improve in flavour, over a couple of days. Make it early and store it in the fridge, to reheat as needed. You can use the remaining vermicelli for another recipe. It will work well as the base of a salad!

Ingredients

SPICED CORN

  • 125g frozen corn *
  • ½ tsp sesame oil
  • ½ tsp Chinese spices
  • 2 spring onions, thinly sliced *
  • 1 Tbsp chopped peanuts

CHICKEN BROTH

  • ½ tsp oil or spray oil
  • 275g lean diced chicken thighs, patted dry
  • 1-2 tsp grated ginger *
  • 1-2 cloves garlic, minced
  • 1½ tsp Chinese spices
  • 1 cup chicken stock
  • 1 cup water
  • 1 carrot, cut in half lengthways and thinly sliced
  • ½-1 courgette, diced 1cm
  • 1 baby bok choy, thinly sliced
  • 1½ tsp fish sauce
  • 1½ tsp soy sauce
  • ¼ tsp salt
  • 2 Tbsp chopped chives *

VERMICELLI

  • 100g mung bean vermicelli

TO SERVE

  • Pinch of chilli flakes (optional)

Steps

  1. Preheat oven to 220ºC. Bring a full kettle to the boil.
  2. Prep & cook spiced corn. Toss corn, sesame oil, first measure of Chinese spices and spring onions on a lined oven tray and season. Roast for 12-14 minutes, until golden.
  3. Begin chicken broth. Heat oil in a medium pot on medium-high heat. Cook chicken for 2-3 minutes, until starting to brown. Add ginger, garlic and second measure of Chinese spices. Cook for 30 seconds, until fragrant.
  4. Add stock, water and carrot to pot. Bring to a simmer and cook for about 10 minutes.
  5. Cook vermicelli. Place vermicelli and a pinch of salt in a heat-proof bowl. Cover with boiling water and leave to soak for 4-5 minutes, until tender. Drain well and snip in a few places. Remove half and set aside (this is leftover).
  6. Finish chicken broth. Add vermicelli, courgette and bok choy to pot. Cook for 30 seconds, or until chicken is cooked through. Add fish sauce, soy sauce, salt and chives. Season to taste
  7. Finish spiced corn. Toss through peanuts.
  8. To serve, ladle chicken broth into bowls. Sprinkle over spiced corn and chilli flakes.

Nutritional Information

Energy 1680 kj
402 kcal
Protein 33.6g
Carbohydrate 38.9g
Fat 12.0g