B-well Chicken and Veg Booster Broth
(06 Apr 2021)

Bwell Chicken and Veg Broth

B-well Chicken and Veg Booster Broth
Recipe by B-well
COOKING TIME : 30 minutes
½ cup Dried Shiitake / Mushrooms
1 tbsp B-well Canola Oil
2 Onions, diced
3 cloves Garlic, thinly sliced
1 thumb Ginger, sliced
6 cups Chicken Stock
¼ cup  Soy Sauce
1 Cinnamon stick
1 Star anise
1 kg Chicken thighs / breasts ( boneless and skinless ) sliced or cut into bite size pieces
1 bulb Fennel, cored and sliced ( can be replaced with red onion )
8 Spring onions, sliced
1 cup Bok-Choy, chopped
2 cups Mung Bean Sprouts
2 tsp toasted sesame oil
Salt and Pepper
Lime Wedges & Coriander to serve               
Soak Shiitake mushrooms in boiling water until soft. Remove from water, slice thinly, and keep leftover liquid.
In a large pot, fry the onion, garlic, and ginger in the B-well Pure Canola Oil for 5 minutes.
Add the mushroom liquid, chicken stock, soy, cinnamon, star anise and pepper. Bring to a boil, then reduce heat to a simmer.
Add the chicken pieces and simmer for 15-20 minutes. Stir in chopped fennel, spring onions and soaked mushrooms, stir.
Add the bok choy and bean sprouts, and cook for a further 2 minutes.
Remove the cinnamon and star anise, and serve with fresh coriander & lime slices, and sliced spring onions. Enjoy as is, or with noodles or rice.
Feel free to tweak the recipe and add in your favourite veg and flavours – fresh chilli, garden peas, green beans and sugar snaps, cabbage, or even some soft boiled eggs!
If you have the time, homemade chicken stock is always a winner! It’s super easy to do, and tastes a hundred times better than anything from the store. It’s also a great way to use up all the parts of the chicken, and not waste anything!
We’ve used lean chicken breast for this dish, but you could also use beef, pork, or even tofu for a vegetarian version!


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