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Asian spicy pink chicken broth

Preparation time: 15 min + marinating

Cooking time: 5 min

Ingredients
25 ml tomato sauce
5 ml fish paste
15 ml sugar
3 drops pink food colouring
3 chicken breast fillets
25 ml sunflower oil
3 cloves garlic, chopped
1 fresh chilli, chopped
15 ml chopped fresh ginger
2 litre chicken stock
200 g bean sprouts
100 g rice noodles, cooked and drained
20 ml freshly squeezed lemon juice
30 ml fresh coriander

Method:
Mix tomato sauce, fish paste, sugar and food colouring together. Prick chicken breasts all over with a fork. Spread mixture over chicken and marinate for at least 1 hour. Heat half the oil in a large saucepan and fry chicken breasts for 2 minutes on each side. Remove from pan and set aside. Heat remaining oil. Add garlic, chilli and ginger and stir-fry for 30 seconds. Add stock and bring to the boil. Boil for 1 minute, then add bean sprouts and cook for 30 seconds. Remove from the heat. Divide cooked noodles between 4-6 soup bowls. Slice chicken breasts and divide between bowls. Top with hot stock and add a little lemon juice to each serving. Garnish with coriander and serve immediately. Serves 4-6.

Recipe From : Ideas September 01, 2000

Recipe from Ideas : September 01, 2000 See what Ideas has in store this month. Subscribe now and save!