0 added
Item price
£12.90 each est.Price per unit
£7.95/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Remove the skin from the chicken using a small paring knife. Place in a large saucepan or stock pot, breast-side down. Add 1.5L cold water and bring to a rapid boil on a high heat. Skim the foam that rises to the surface.
Smash the ginger and turmeric in a pestle and mortar and add to the pot with the star anise and peppercorns. Bubble gently on a mediumhigh heat for 1 hour, carefully turning the chicken halfway so it’s cooked through, with no pink meat and juices that run clear. Remove from the pan and set aside.
Tip the orzo into the broth and cook for 9-10 minutes. Meanwhile, shred the chicken using 2 forks. Add the prepared greens to the stock for 5 minutes and as they soften, mix in the soy sauce and turn the heat off.
Ladle the broth into bowls, then top with the chicken. Leave soy sauce and chilli oil and batons or slices of extra ginger on the table, for everyone to help themselves.
Cook the orzo separately if you like, so you can freeze any leftover broth with the greens for later. You can use any cleaned and trimmed greens of your choice, which makes this more versatile and saves food waste too.
Typical values per serving when made using specific products in recipe
Energy | 2,844kJ/ 676kcals |
---|---|
Fat | 21g |
Saturated Fat | 5.4g |
Carbohydrates | 65g |
Sugars | 3.3g |
Fibre | 5.7g |
Protein | 54g |
Salt | 2.2g |
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