Nutrient-Rich Chicken Cioppino Stew Recipe
Last updated: Tuesday, June 26, 2018 | 1 min reading time
Roslan Bin Abbas, chef at Parkway East Hospital, shares a simple soup recipe that is enriched with antioxidants, vitamins and minerals.
Chicken Cioppino with Cellophane Noodles Serves 4
| Ingredients |
Quantity |
| Beetroot, chopped |
160g |
| Canola oil |
1 tbsp |
| Carrot, chopped |
40g |
| Celery, chopped |
30g |
| Cellophane noodles, dry |
200g |
| Cherry tomatoes, halved |
30g |
| Chilli padi, chopped |
3 – 4 pieces |
| Coriander leaf |
20g |
| Free range chicken breast, sliced |
480g |
| Lime juice, fresh |
15ml |
| Garlic, minced |
20g |
| Ginger |
20g |
| Kaffir lime leaf |
2 pieces |
| Lemongrass, chopped |
40g |
| Roselle flower |
10g |
| Shallot, sliced |
60g |
| Shimeji mushroom |
40g |
| Energy |
Protein |
Carbohydrates |
Fats |
| 544 kcal |
47g |
61g |
22g |
Preparation
- In a stock pot, add canola oil and lightly stir-fry shallot, carrot, celery, garlic, ginger, chili padi and lemongrass.
- Add chicken stock and bring to boil. Remove the foam that forms on the surface.
- Add the roselle flower, lime leaf, coriander roots and beetroot.
- Simmer the broth then add chicken and poach for 20 – 25 minutes. Remove them once they are cooked through.
- Strain the broth and season to taste.
- In a separate pan, stir-fry the mushrooms and tomatoes for 5 minutes.
- Deep-fry cellophane noodles until crispy.
- Garnish the chicken breast with shallot, carrot, celery, shimeji mushroom, cherry tomatoes and beetroot. Pour broth over the chicken and top with crispy cellophane noodle.
