Asian chicken bowl
Ingredients
1 large or extra large whole chicken
1 C soy sauce
1 C rice wine
1 C chicken stock
1 C water
1/4 C coconut sugar
2 tsp Chinese five spice
Thumb sized knob of ginger, peeled
6 whole garlic cloves, peeled
Directions
Place all ingredients in a large saucepan. Cover and simmer over a medium heat for 1 hour. Turn the chicken after 30 mins so both sides colour evenly. Remove from the heat and allow to rest (in the pot with liquid) for 15 mins. Lift the chicken out, carve and serve in bowls with brown rice and very lightly steamed greens. Bok Choy works beautifully but you could use spinach, silver beet, broccoli, beans or whatever green veg you have on hand. Drizzle a little bit of liquid on top, you won’t need much as the flavours are strong. To keep the kids happy cook up some noodles of your choice and add to the bottom of the bowl instead of the brown rice.
This recipe brings together traditional chicken soup flavours with an Asian twist and will fill your house with the most divine Asian aroma. The finished product is similar to what you could order at Wagamama, if you’ve spent time in London you will have heard of this very popular Asian restaurant. Nutritious, delicious and kid friendly, this is sure to become a family favourite.
Yum! Sarah X