|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
This potato recipe is bursting with flavour and it’s coronation inspired sauce is just a dream. The sauce is made of a delicious blend of spices, from curry powder to garam masala, cinnamon and cayenne, which are mixed with lemon juice, tamari and coconut. The tender potatoes are then tossed with the sauce and scattered with juicy chunks of mango, flaked almonds and raisins.
Loaded mexican potato skins
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Really simple to make, and the combination of juices from the pork and the fresh lemon really pack flavour!