Asian Portabello Mushrooms & Chicken Char Siu Broth
with Sweetcorn & Spring Onion- Gluten
- Soy
- Sesame
- Gluten(Wheat)
- May contain traces of allergens
- Eggs
- Gluten
- Milk
- Fish
- Sesame
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
A warm soup is something to get excited about for two reasons. First, it’s super easy to make with no fuss and lots of taste. Second, it’s packed with chicken and mushrooms - simply delicious! *Unfortunately, this week’s edamame-hemp dumplings were in short supply, so we've replaced them with portabello mushrooms instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
3 clove
garlic
1
carrot
1 stalk
celery
1 bunch
spring onion
4
portabello mushrooms
1 tin
sweetcorn
1 packet
ginger paste
½ packet
char siu paste
(Contains: Soy; May be present: Eggs, Gluten, Milk, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 sachet
vegetable stock powder
1 packet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1 bag
Asian Greens
1 packet
chicken breast
Not included in your delivery
olive oil
1.5 tbs
soy sauce
(Contains: Gluten, Soy; )
½ tbs
sesame oil
(Contains: Sesame; )
3 cup
water
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Roughly chop Asian greens. Thinly slice portabello mushrooms. Thinly slice carrot into half-moons. Thinly slice celery and spring onion. Drain the sweetcorn. • Cut chicken breast into 2cm chunks.
• Heat a large deep frying pan over high heat with a drizzle of olive oil. Cook mushrooms until tender, 3-4 minutes. • Add sweetcorn, carrot and celery and cook until lightly browned and tender, 4-5 minutes. • Add Asian greens and cook until wilted, 1-2 minutes. Transfer to a bowl and cover to keep warm.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return the saucepan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return the saucepan to medium-high heat with a drizzle of olive oil. Cook garlic, ginger paste and sweet soy seasoning until fragrant, 1-2 minutes. • Add the soy sauce, sesame oil, the water, char siu paste (see ingredients) and vegetable stock powder. Bring to a simmer and cook until slightly reduced, 2-3 minutes. • Return veggies and chicken to the pan and stir to combine.
• Divide char siu broth with chicken and veggies between bowls. • Garnish with spring onion to serve. Enjoy!
