Healing Chicken Broth with Rice
Healing Chicken Broth with Rice
Ingredients
For the Chicken and Pak Choi
- 2 chicken thighs
- 1/2 teaspoon salt, as needed for seasoning
- 1/4 teaspoon pepper, as needed for seasoning
- 1/2 teaspoon garlic granules, as needed for seasoning
- 1/2 teaspoon paprika, as needed for seasoning
- 1 tablespoon sesame oil
- 1/2 lime, juiced, for deglazing
- 1 pak choi
For the Broth
- 300 ml chicken broth
- 1/2 lime, juiced
- 2 cm ginger, sliced
- 2 spring onions, chopped
- 1 lemongrass stalk, bruised and sliced
For Serving
- 125 g rice, cooked
- 1/2 red chilli, sliced, for garnish
- 1 spring onion, chopped, for garnish
- 1/2 lime, cut into wedges, for garnish
Instructions
- 1
Season the chicken thighs generously with salt, pepper, garlic granules, and paprika on both sides.
⏱️ 3 min
- 2
Heat sesame oil in a large pan over medium-high heat. Add the seasoned chicken thighs and cook for 5-7 minutes per side, or until slightly charred and cooked through.
⏱️ 12 min
- 3
Remove the chicken thighs from the pan and set aside. Deglaze the pan by adding the juice from 1/2 lime and scraping up any browned bits from the bottom.
⏱️ 1 min
- 4
Add the pak choi to the same pan and cook for 2-3 minutes, or until softened. Remove the pak choi and set it aside with the chicken.
⏱️ 3 min
- 5
In the same pan, add the chicken broth, the juice from the other 1/2 lime, sliced ginger, chopped spring onions, and bruised and sliced lemongrass stalk. Bring to a simmer.
⏱️ 2 min
- 6
Reduce the heat to low and let the broth simmer for 5-8 minutes to allow the flavors to meld.
⏱️ 8 min
- 7
To assemble, divide the cooked rice among serving bowls. Top with the cooked chicken thighs and pak choi.
⏱️ 2 min
- 8
Carefully ladle the hot broth over the ingredients in each bowl. Garnish with sliced red chilli, additional chopped spring onion, and a lime wedge just before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Healing Chicken Broth with Rice
For the Chicken and Pak Choi
- 2 chicken thighs
- 1/2 teaspoon salt, as needed for seasoning
- 1/4 teaspoon pepper, as needed for seasoning
- 1/2 teaspoon garlic granules, as needed for seasoning
- 1/2 teaspoon paprika, as needed for seasoning
- 1 tablespoon sesame oil
- 1/2 lime, juiced, for deglazing
- 1 pak choi
For the Broth
- 300 ml chicken broth
- 1/2 lime, juiced
- 2 cm ginger, sliced
- 2 spring onions, chopped
- 1 lemongrass stalk, bruised and sliced
For Serving
- 125 g rice, cooked
- 1/2 red chilli, sliced, for garnish
- 1 spring onion, chopped, for garnish
- 1/2 lime, cut into wedges, for garnish
Instructions
- 1
Season the chicken thighs generously with salt, pepper, garlic granules, and paprika on both sides.
⏱️ 3 min - 2
Heat sesame oil in a large pan over medium-high heat. Add the seasoned chicken thighs and cook for 5-7 minutes per side, or until slightly charred and cooked through.
⏱️ 12 min - 3
Remove the chicken thighs from the pan and set aside. Deglaze the pan by adding the juice from 1/2 lime and scraping up any browned bits from the bottom.
⏱️ 1 min - 4
Add the pak choi to the same pan and cook for 2-3 minutes, or until softened. Remove the pak choi and set it aside with the chicken.
⏱️ 3 min - 5
In the same pan, add the chicken broth, the juice from the other 1/2 lime, sliced ginger, chopped spring onions, and bruised and sliced lemongrass stalk. Bring to a simmer.
⏱️ 2 min - 6
Reduce the heat to low and let the broth simmer for 5-8 minutes to allow the flavors to meld.
⏱️ 8 min - 7
To assemble, divide the cooked rice among serving bowls. Top with the cooked chicken thighs and pak choi.
⏱️ 2 min - 8
Carefully ladle the hot broth over the ingredients in each bowl. Garnish with sliced red chilli, additional chopped spring onion, and a lime wedge just before serving.
⏱️ 2 min