Friday, 28 November 2008

25.11.08: Fusion broth with grilled chicken

She whipped up this fragrant winter warmer of a dish: Jamie Oliver's fusion broth with dry-grilled chicken plus ginger, Chinese greens (pak choi), and rice noodles. A spinach salad of pear, radish and chopped beetroot waited in the wings.

: This dish was lovely and warm in my tummy on this cold night. You can't go wrong with juicy grilled chicken swimming in a nice and savoury, salty broth. Add in some red pepper for some heated distraction and lime for a zesty, piquant overtone and I'm a happy camper. The pear and radish in the salad did their usual magic too.

SHE SAYS: Def. one of the most delicious healthy dishes we do - can't believe it's been hiding away in the Naked Chef book all these years (about 8?). Brothy and tangy and everything He said. The main risk is adding too much soy sauce at the end, and I was afraid I did, as the soup turned an ominous shade of brown, but the first tentative taste reassured me it was just shy of overload. (Note to self - less than 1/4 cup, more like a Tbsp.) Salad was sweet and crunchy as par, but not attracting me whole lot tonite.

No comments: