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Ingredientes
- 2 lrg carrots peeled and sliced
- 2 lrg turnips peeled cut into segments
- 4 lrg free range chicken breasts
- 1 x 6cm piece of fresh root ginger finely minced
- 4 clv garlic peeled minced
- 100 ml soy sauce
- 1 lrg head of broccoli cut into florets
- 100 gm soba noodles blanched for 5 min and refreshed
Direcciones
- In a large pan of boiling salted water blanch the carrots and turnips for 5 min.
- Drain and place in a large saucepan.
- Season the chicken breasts and place on top of the vegetables.
- Put the ginger and garlic together in a small muslin bag (for easy removal) and add in to the pan with the soy sauce.
- Cover with water and cook at just below simmering point for 15 min.
- Add in the broccoli and cook for a further 5 min then check the chicken is cooked.
- Add in the soba noodles and heat through.
- Serve the chicken noodles and vegetables in a large bowl with the broth.
- This recipe is from Raymond Blancs Blanc Vite (Headline $30) that contains inspiring recipes and stresses the importance of seasonal organic food. I recommend reducing the amount of soy sauce to 75ml and look out for the Kikkoman brand that is naturally brewed without any artificial additives or possibly preservatives.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 4 servings | |
| Calories 144 | |
| Calories from Fat 4 | 3% |
| Total Fat 0.44g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1797mg | 75% |
| Potassium 447mg | 13% |
| Total Carbs 30.9g | 8% |
| Dietary Fiber 3.1g | 10% |
| Sugars 5.2g | 3% |
| Protein 7.05g | 11% |
