Poached Chicken with Ginger and Lemongrass Broth
- Number of Servings: 4
Ingredients
Chicken Broth, 3 cup (8 fl oz) Ginger Root, 2 tbsp1 stalk lemongrass, bruised600 grams boneless, skinless chickenGreen Beans 540 grams Asparagus, fresh, 250 grams *Bok Choy, 150 grams2 green onions, sliced
Place stock, ginger and lemongrass in a saucepan and simmer on medium heat for 30 minutes to infuse flavour.
Add chicken breast and simmer for a further 5 minutes each side until cooked through.
Remove chicken, cool slightly, cut into 1 cm slices and set aside.
Remove lemongrass from broth, add beans and asparagus, cook for 3 minutes or until tender.
Add bok choy, cook a further 1 minute.
To serve, place bok choy, beans and asparagus into 4 deep bowls. Place chicken slices on top and ladle broth over chicken. Sprinkle with green onions and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user LINDALEFEBVRE.
Add chicken breast and simmer for a further 5 minutes each side until cooked through.
Remove chicken, cool slightly, cut into 1 cm slices and set aside.
Remove lemongrass from broth, add beans and asparagus, cook for 3 minutes or until tender.
Add bok choy, cook a further 1 minute.
To serve, place bok choy, beans and asparagus into 4 deep bowls. Place chicken slices on top and ladle broth over chicken. Sprinkle with green onions and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user LINDALEFEBVRE.
Nutritional Info Amount Per Serving
- Calories: 219.6
- Total Fat: 5.0 g
- Cholesterol: 89.1 mg
- Sodium: 1,059.1 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 7.5 g
- Protein: 36.6 g
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