Poached chicken in broth

SERVES 2- 4

It takes only a few simple ingredients to create these comforting and nourishing bowls of poached chicken in broth, or as I like to call this recipe, steaming bowls of goodness. Best to start this recipe a few hours or a day ahead to allow the chicken to cool in the stock.

CHICKEN BROTH

5 cups liquid vegetable or

chicken stock (see note)

2 chicken breasts

3- 4 spring onions, sliced

into 3cm lengths Thumb-sized piece of

ginger, sliced

1 bay leaf

1 red chilli, chopped into

large pieces

1 tsp sesame oil

4 stems broccolini

or florets of broccoli

Salt and pepper, to taste BOWLS

100g pad thai noodles, softened in boiling water for

20 minutes and drained well Soy sauce, to drizzle

Sesame seeds, to garnish

1 Bring the stock to a tremble (a slow simmer). Slide the chicken into the liquid, add the spring onions, ginger, bay leaf, chilli and sesame oil. Once the liquid comes back to a slow simmer, time it for 9 minutes, then turn the heat off, cover and allow to cool. This allows the chicken to poach perfectly and to soak up the flavours of the broth and remain moist. I do this stage the day before.

2 When ready to serve, remove the cooked and cooled chicken and slice into 3cm slices.

3 Heat the broth, add the chicken and the broccolini. Season. Simmer for 3 minutes.

4 Divide the noodles between deep serving bowls. Top with the chicken and broccolini, then pour over the hot broth. I like to add the cooked ginger, spring onions and chilli, but feel free to keep it clear and uncluttered, if you prefer.

5 Drizzle over the soy sauce, sprinkle with sesame seeds and serve.