Korean Chicken Broth
Moreish, comforting, fragrant and refreshing, this super easy to make Korean broth with poached chicken breast will have you yearning for it time and time again!
Serves 1-2 for Breakfast, Lunch Or Dinner
Thinly sliced breast of corn-fed chicken, gently poached in Taishon's Korean coconut broth, with egg noodles, mangetout, baby corn, pak choi, grated carrot, edamame beans, bell peppers, and a perfectly soft-boiled egg. Garnished with spring onions, coriander and chilli.
Ingredients:
• 1 x Portion of medium egg noodles (usually a basket or sheet)
• 1 x Free range eggs (2 if serving two people)
• 200ml Coconut milk
• 300ml Boiling water
• 1 Heaped tablespoon Taishon's Korean sauce
• 250g chicken breast thinly sliced
• 6 Mangetout trimmed
• 4 Baby corn sliced vertically in half
• 4 Chestnut mushrooms, medium sliced
• ½ Bell pepper sliced vertically
• 2 -4 Pak choi leaves
• Large pinch of grated carrot
• Small handful of edamame beans
Garnish:
• Spring onions, coriander, sliced red chilli and sesame seeds
Method:
1. For the egg noodles, bring a kettle to the boil and cover the noodles in boiling water and soak for 4 minutes. Remove and drain away excess water.
2. Wash, trim and slice the vegetables ready for use.
3. For the eggs, fill a small saucepan with water and bring to the boil. Reduce the temperature down to a rolling simmer and add the eggs. For a perfect soft boil, set a timer for exactly 6 minutes. Remove and plunge into ice cold water. Peel and set aside in warm water until ready to use.
4. For the broth, bring to the boil 300ml of water. Into a cold wok, place 1 heaped tablespoon of Taishon's Korean sauce. Then pour over the sauce the boiling water and coconut milk, stirring to dissolve the sauce.
5. Next add 250g thinly sliced chicken breast. Turn on a medium heat gently simmer and cook until the chicken turns opaque. Once cooked, add the mangetout, peppers, chestnut mushrooms and baby corn, stir and simmer for a couple of minutes then add the pre-cooked noodles, edamame beans and grated carrot. Once the chicken is cooked through finish the dish with pak choi, chilli, spring onions and coriander.
5. Remove from the heat and serve into bowls. Slice the eggs in half and add to the broth.