4 servings
Cooking: 35 mins
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Ingredients (18)
440 g | cake flour |
salt | |
4 | eggs |
20 ml | hoisin sauce |
4 | chicken breasts — skinless and deboned |
salt and freshly ground black pepper |
BROTH
2 | spring onions — chopped |
30 ml | fresh ginger — chopped |
2 | lemongrass stem — chopped |
2 | garlic cloves |
30 ml | hoisin sauce |
10 ml | ground turmeric |
2 l | chicken stock |
500 ml | peas — cooked |
4 | baby pak choi |
500 ml | shimeji mushrooms |
250 ml | sugar snap peas |
2 | green chillies — thinly sliced |
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