| Prep Time | 15 mins |
| Total Time | 2 hrs |
| Serves | 4-6 people |
Ingredients
2-3 chicken breasts, boneless and skinless
1.6l boiling water
125ml rice wine vinegar
75g shiitake mushrooms, sliced (optional)
8 spring onions, sliced diagonally
40g fresh ginger, peeled and thinly sliced
1-2 tsp sea salt, to taste
3 tbsp soy sauce
2 tsp white chia seeds
1.6l boiling water
125ml rice wine vinegar
75g shiitake mushrooms, sliced (optional)
8 spring onions, sliced diagonally
40g fresh ginger, peeled and thinly sliced
1-2 tsp sea salt, to taste
3 tbsp soy sauce
2 tsp white chia seeds
Method
Place chicken, boiling water, rice wine vinegar, mushrooms, half the spring onions and ginger in a slow cooker. Cover with lid and cook on medium high for about 2 hours, adding more 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 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{5a246017eb3d042bf5a47e123f61f70a368c7be80194aa79b3e291d2c767fd37} |
| 2{5a246017eb3d042bf5a47e123f61f70a368c7be80194aa79b3e291d2c767fd37} |
| 1066 |
| 91 |
| 12 |
| 1 |
| 2 |
| 25 |
| 2{5a246017eb3d042bf5a47e123f61f70a368c7be80194aa79b3e291d2c767fd37} |
| 3{5a246017eb3d042bf5a47e123f61f70a368c7be80194aa79b3e291d2c767fd37} |
