|Sat Fat 3.0g||15%|
Place the chicken and water in a saucepan and slowly bring to the boil. Skim the top layer off the surface. Add all the remaining ingredients except for the potatoes. Bring back to the boil and reduce to a simmer until the chicken is poached – approximately 40 minutes.
Finely dice the potato and add to the broth after 20 minutes of cooking.
After 40 mins remove the chicken and shred it. Stir in half of the lemon juice, then check the seasoning and add more if necessary. Divide the soup between two bowls and top with the shredded chicken.
TIP To up the vegetable content of this dish, add finely shredded cabbage 5 minutes before the end of cooking.
300g fluffy potatoes (such as Maris Piper), finely diced (½ cm pieces)
1 litre water
1 lemon, peel removed with peeler and finely sliced, juice reserved for serving
3cm ginger, sliced into matchsticks
1 spring onion, finely sliced
¼tsp white pepper
1tbsp Japanese rice vinegar
2 chicken breasts
To serve, lemon juice
Parboil and then grill for a lighter but still damn tasty Friday night sharing dish to chill out in front of the TV with, or serve at a party. Dos cervezas por favor!
Low sat fat
Giving a Jamaican twist on a classic potato cake recipe helps gives this recipe a bit of a kick for spice lovers!
This recipe is great for getting through the sprouts at Christmas - the added blue cheese adds a different dimension. Try throughout the year with other leftover vegetables.
Fresh, crisp vegetables and zingy flavours make this jacket perfectly healthy, with four green lights and great taste to boot.
This campaign was originally produced in the framework of a programme co-financed by the European Union