Name: Schezwan Chicken Broth
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 600 ml chicken stock; 1 thumb sized piece of ginger - grated; 1 tsp schezwan pepper corns - toasted and grounded; 2 tbsp soya sauce; 1 stick lemongrass - finely sliced; 3 pak choi - sliced; 100 g bamboo shoots; 300 g cooked chicken strips; 2 tbsp rice wine vinegar; 2 tsp toasted sesame oil; 2 spring onions - sliced; 1 red birds eye chilli - sliced; 1 handful fresh coriander; 1 tsp toasted sesame seeds; 150 g egg noodles - cooked (optional)

AuthorRejane GwynneCategoryChicken, Chinese, SoupDifficultyBeginner

Hot and sour Chinese chicken broth. 80/20 friendly

Yields2 Servings

Prep Time10 minsCook Time15 minsTotal Time25 mins

600 ml chicken stock

1 thumb sized piece of ginger - grated

1 tsp schezwan pepper corns - toasted and grounded

2 tbsp soya sauce

1 stick lemongrass - finely sliced

3 pak choi - sliced

100 g bamboo shoots

300 g cooked chicken strips

2 tbsp rice wine vinegar

2 tsp toasted sesame oil

2 spring onions - sliced

1 red birds eye chilli - sliced

1 handful fresh coriander

1 tsp toasted sesame seeds

150 g egg noodles - cooked (optional)

Heat the stock in a pot and add the ground schezwan peppercorns, grated ginger, sliced lemongrass and 1 tbsp soya sauce. Let it simmer, covered for 10 minutes.

Meanwhile, cook the egg noodles according to the packet instructions, strain and set aside.

Add the pak choi, chicken and bamboo shoots to the broth and cook for a further two minutes until the pak choi is cooked. Add rice vinegar, 1 tbsp of soya sauce and sesame oil.

Remove from heat and serve over a bowl of cooked egg noodles. Top with spring onions, coriander, chilli and sesame seeds.

Ingredients