Feel-good Chicken Soup – A Guest Recipe From Donna Hay

(SERVES 4)

2 litres Asian-style poached chicken stock (see basic recipe)

1 tablespoon finely shredded ginger

2 tablespoons soy sauce

1 bunch gai lan (Chinese broccoli) (300g), trimmed

1 quantity shredded Asian-style poached chicken (see basic recipe), heated through

3 spring onions, sliced

2 long green chillies, thinly sliced

Place the stock, ginger and soy sauce in a large saucepan over high heat and bring to the boil. Add the gai lan and cook for 1 minute or until just tender.

Divide the chicken, onion and chilli between serving bowls and ladle the broth and gai lan over to serve.