|Sat Fat 3.0g||15%|
Place the chicken and water in a saucepan and slowly bring to the boil. Skim the top layer off the surface. Add all the remaining ingredients except for the potatoes. Bring back to the boil and reduce to a simmer until the chicken is poached – approximately 40 minutes.
Finely dice the potato and add to the broth after 20 minutes of cooking.
After 40 mins remove the chicken and shred it. Stir in half of the lemon juice, then check the seasoning and add more if necessary. Divide the soup between two bowls and top with the shredded chicken.
TIP To up the vegetable content of this dish, add finely shredded cabbage 5 minutes before the end of cooking.
300g fluffy potatoes (such as Maris Piper), finely diced (½ cm pieces)
1 litre water
1 lemon, peel removed with peeler and finely sliced, juice reserved for serving
3cm ginger, sliced into matchsticks
1 spring onion, finely sliced
¼tsp white pepper
1tbsp Japanese rice vinegar
2 chicken breasts
To serve, lemon juice
This recipe is a one pot wonder – ideal to use up veggies you might have left over from the weekly shop, (mine are just a suggestion) but potatoes are key in this dish. Then simply add some chicken and a few spices.
Really simple to make, and the combination of juices from the pork and the fresh lemon really pack flavour!
Think cottage pie takes too long to cook? Think again with our 30 minute version that tastes just as good as you remember.
A really simple salad to put together - why not serve alongside a BBQ with grilled chicken breast and a nice glass of white?
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