|Sat Fat 3.0g||15%|
This hassle-free Cleansing Japanese broth could be the ace up your sleeve when it comes to introducing delicious, healthy meals to your repertoire.
Place the chicken and water in a saucepan and slowly bring to the boil. Skim the top layer off the surface. Add all the remaining ingredients except for the potatoes. Bring back to the boil and reduce to a simmer until the chicken is poached – approximately 40 minutes.
Finely dice the raw potatoes and add to the broth after 20 minutes of cooking.
After 40 mins remove the chicken and shred it. Stir in half of the lemon juice, then check the seasoning and add more if necessary. Divide the soup between two bowls and top with the shredded chicken.
TIP to up the vegetable content of this dish, add finely shredded cabbage 5 minutes before the end of cooking.
300g Rooster potatoes, finely diced (½ cm pieces)
1 litre water
1 lemon, peel removed with peeler and finely sliced, juice reserved for serving
3cm ginger, sliced into matchsticks
1 spring onion, finely sliced
¼tsp white pepper
1tbsp Japanese rice vinegar
2 chicken breasts
To serve, lemon juice
Chaat Masala Spicy Street Snacks from India
Chaat Masala is a spice powder mix traditionally used in Indian cuisine. By combining these delicious flavours with prawns, courgette and potatoes it makes for a delicious supper dish.
This recipe for the popular French dish chicken chasseur served with mash potato is amazingly flavoursome and makes a great dish for a dinner party!
This dish works just as well with tinned salmon, and is a quick and tasty way to use up any leftover mash.
Korean Kimchi potato slaw on sourdough toast, topped with a fried egg
Enjoy a taste of Korea with this healthy Kimchi potato slaw. Paired with toasted sourdough and a runny fried egg, this dish is perfect for any occasion!