This recipe from the spring section of the The Greengrocer's Diet is a real crowd pleaser. It's quick to make and a great dish to enjoy as we transit out of winter into the warmer weather.
Heat the stock in a large saucepan with the ginger, garlic, lemon juice, chilli, star anise, tamari and brown sugar, and bring to a gentle boil.
Add the chicken and shitake mushrooms and reduce the heat to simmer for 10 minutes. Add the carrots and Asian greens, and cook for a further 2 to 3 minutes.
Spoon the stock and vegetables into 4 bowls, add the sliced chicken, top with shallots and serve.
Makes 4 servings
|Prep Time:||15 mins|
|Cooking Time:||15 mins|
|Ready in:||30 mins|
|Nutritional Information - Per Serve|
|Saturated Fat||3 g|
|Total Carbohydrate||9 g|
|Total Protein||45 g|
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