Esta es una exhibición prevé de cómo se va ver la receta de 'Asian Pot Au Feu' imprimido.

Receta Asian Pot Au Feu
by Global Cookbook

Asian Pot Au Feu
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

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

  1. In a large pan of boiling salted water blanch the carrots and turnips for 5 min.
  2. Drain and place in a large saucepan.
  3. Season the chicken breasts and place on top of the vegetables.
  4. Put the ginger and garlic together in a small muslin bag (for easy removal) and add in to the pan with the soy sauce.
  5. Cover with water and cook at just below simmering point for 15 min.
  6. Add in the broccoli and cook for a further 5 min then check the chicken is cooked.
  7. Add in the soba noodles and heat through.
  8. Serve the chicken noodles and vegetables in a large bowl with the broth.
  9. 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.
  10. Serves 4