Ingredients 1 ( for the chicken)
- 4 chicken thighs/legs - keep the skin and bone for this recipe
- 2 spring onions chopped
- 4 slices of ginger
- 1/2 bunch coriander, washed and slightly torn
- 1/2 teasp salt
- 1/2 teasp pepper
Ingredients 2 ( for the soup)
- 1 bunch of leafy greens
Dipping sauce
- 2 spring onion sliced
- 1 tbsp of grated ginger
- 3 tbsp soy sauce
- 3 tbsp oil for frying
- 1 tsp salt
time: 40 mins cooking time
serve 4 as one of the main dishes with rice
1. Add all the ingredients 1 together, cover the chicken with water and simmer for 30 mins then turn off the pot and let the chicken to continue to cook for another 10mins, without lifting the lid.
2. Heat up the oil until it is hot and smoky, turn off the heat then let it rest for a minute before adding to the spring onion, ginger and salt in a heatproof/metal dish. There will be some splattering so Handle this step with care as oil burn could be nasty! Then add soy sauce.
3. When the chicken is ready take them out, heat up the stock again until boiling and add the leafy greens and spring onion and cook for a further 3 minutes.
4. Now you can serve the chicken with the dipping sauce, as well as a bowl of vegie soup in the chicken stock, enjoy!
