| Prep Time | 15 mins |
| Total Time | 2 hrs |
| Serves | 4-6 people |
Ingredients
2 – 3 chicken breasts (boneless and skinless)
6½ cups boiling water (for broth)
½ cup rice wine (or to taste)
1 cup sliced mushrooms (optional)
8 spring onions cut diagonally
8 thin slices fresh ginger, peeled
1 – 2 tsp sea salt (or to taste)
3 tbsp soy sauce (or to taste)
2 tsp white Chia seeds
6½ cups boiling water (for broth)
½ cup rice wine (or to taste)
1 cup sliced mushrooms (optional)
8 spring onions cut diagonally
8 thin slices fresh ginger, peeled
1 – 2 tsp sea salt (or to taste)
3 tbsp soy sauce (or to taste)
2 tsp white Chia seeds
Method
Place chicken, boiling water, rice wine, mushrooms, half the spring onions and ginger in a slow cooker. Cover with the lid and cook on medium high for about 2 hours, adding boiling water as needed. Skim the top of the broth to remove any impurities and fat. Add sea salt and soy sauce. Cut chicken into desired size pieces and place in bowls, ladle the soup over. Sprinkle with reserved spring onions and Chia seeds to serve. Tip: To remove impurities from the chicken, prepare a pot of boiling water and blanch the chicken for about 1 – 2 minutes or until whitish in colour. Then remove the chicken from water, set aside and discard water.
view nutritional information
| Energy (kJ) |
| Calories |
| Total Fat |
| Saturated |
| Polyunsaturated |
| Monounsaturated |
| Trans |
| Cholesterol |
| Vitamin A |
| Vitamin C |
| Sodium |
| Potassium |
| Total Carbs |
| Dietary Fibre |
| Sugars |
| Protein |
| Calcium |
| Iron |
| Per Serve |
| 718 |
| 172 |
| 5 |
| 3 g |
| 0 g |
| 0 g |
| 0 g |
| 65 |
| 0% |
| 2% |
| 1066 |
| 91 |
| 12 |
| 1 |
| 2 |
| 25 |
| 2% |
| 3% |
