This classic winter warmer just got even better with the addition of ginger! Stave off colds and chills with this wholesome beauty.
- 2 x 250 g chicken breasts trimmed
- 1 bunch bok choy trimmed
- 8 cups chicken stock
- 1 Tbsp finely grated fresh ginger
- 1 Tbsp soy sauce
- 1 clove garlic crushed
- 3 eggs
- ½ cup fresh coriander
- Place chicken in a stockpot. Add enough cold water to cover chicken. Bring to boil. Reduce heat to a gently simmer. Simmer for 7 minutes. Remove from heat. Leave chicken in pot for 5 minutes. Drain. Cool slightly. Thinly shred.
- Meanwhile, cut choy sum into 3cm pieces. Separate stems and leaves.
- Combine stock, ginger, soy and garlic in same clean stockpot over a medium to high heat. Bring to boil. Add choy sum stems. Gently boil or about 1 minute, or until tender. Reduce heat to medium to low
- Using a fork, whisk eggs in a jug until just combined. Using a wooden spoon, gently stir soup clockwise to create a gently whirlpool. Pour in eggs in a slow, steady stream. Stir in chicken. Remove from heat
- To serve, divide choy sum leaves among serving bowls. Spoon over soup. Top with coriander.
Don’t overwhisk the eggs. Stirring the soup before adding the eggs ensures they don’t clump
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||1.5 g|
|Total carbohydrates||2.3 g|
|- Sugars||0.3 g|
|Dietary fibre||0.2 g|