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Hoisin-Glazed Chicken Soup with Five-Spice Broth and Sweet Chili Sauce
2018-04-16
https://www.metro.ca/userfiles/image/recipes/soupe-hoisin-bouillon-chili-10716.jpg
PT30M
PT25M
PT55M
Preheat the oven to 400°F.In a large pan, heat 1/2 of the oil over medium-high heat.Cook chicken, turning once, until browned - around 8 minutes.Place chicken on a baking sheet lined with parchment paper.Brush the chicken with hoisin sauce. Roast 12-15 minutes.Mince ginger and garlic.Dissolve broth cube(s) in boiling water (2 cups per cube).Thinly slice green onion and bok choy.Heat the remaining oil, the ginger, garlic and five-spice in a large pan over medium heat for 1 minute, stirring.Add broth, soy sauce and water. Bring to a boil, reduce heat and simmer for 5 minutes.Stir in bok choy and cook 4 minutes more.Meanwhile, bring a pot of salted water to a boil over medium-high heat.Add noodles and cook for 3 minutes, stirring from time to time until noodles are cooked but not too soft. Drain.Thinly slice chicken.Divide noodles, bok choy and broth into bowls and top with chicken.Garnish with green onion and serve with chili sauce.Source: Missfresh.com
2
0
0
0
0
1/2 tsp. five-spice
2 bok choy
2 cups (500 mL) chicken broth
2 cups (500 mL) water
1 cm ginger
1 garlic clove
1 tsp. (5 mL) vegetable oil
85 g rice noodles
1 green onions
2 chicken breast
2 Tbsp. (30 mL) sweet chili sauce
3 tsp. (15 mL) hoisin sauce
1/2 Tbsp. soya sauce
Hoisin-Glazed Chicken Soup with Five-Spice Broth and Sweet Chili Sauce
2
servings
0:30
Preparation
0:25
COOKING
0:55
TOTAL TIME
Ingredients
-
1/2 tsp.
five-spice
-
2
bok choy
-
2 cups
(500 mL)chicken broth
-
2 cups
(500 mL)water
-
1 cm
ginger
-
1
garlic clove
-
1 tsp.
(5 mL)vegetable oil
-
85 g
rice noodles
-
1
green onions
-
2
chicken breast
-
2 Tbsp.
(30 mL)sweet chili sauce
-
3 tsp.
(15 mL)hoisin sauce
-
1/2 Tbsp.
soya sauce
Preparation
Preheat the oven to 400°F.
In a large pan, heat 1/2 of the oil over medium-high heat.
Cook chicken, turning once, until browned - around 8 minutes.
Place chicken on a baking sheet lined with parchment paper.
Brush the chicken with hoisin sauce. Roast 12-15 minutes.
Mince ginger and garlic.
Dissolve broth cube(s) in boiling water (2 cups per cube).
Thinly slice green onion and bok choy.
Heat the remaining oil, the ginger, garlic and five-spice in a large pan over medium heat for 1 minute, stirring.
Add broth, soy sauce and water. Bring to a boil, reduce heat and simmer for 5 minutes.
Stir in bok choy and cook 4 minutes more.
Meanwhile, bring a pot of salted water to a boil over medium-high heat.
Add noodles and cook for 3 minutes, stirring from time to time until noodles are cooked but not too soft. Drain.
Thinly slice chicken.
Divide noodles, bok choy and broth into bowls and top with chicken.
Garnish with green onion and serve with chili sauce.
Source: Missfresh.com
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