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Nutrient-Rich Chicken Cioppino Stew Recipe

Last updated: Tuesday, June 26, 2018 | 1 min reading time

Roslan Bin Abbas, chef at Parkway East Hospital, shares a simple soup recipe that is enriched with antioxidants, vitamins and minerals.

Chicken Cioppino with Cellophane Noodles Serves 4

Ingredients	Quantity
Beetroot, chopped	160g
Canola oil	1 tbsp
Carrot, chopped	40g
Celery, chopped	30g
Cellophane noodles, dry	200g
Cherry tomatoes, halved	30g
Chilli padi, chopped	3 – 4 pieces
Coriander leaf	20g
Free range chicken breast, sliced	480g
Lime juice, fresh	15ml
Garlic, minced	20g
Ginger	20g
Kaffir lime leaf	2 pieces
Lemongrass, chopped	40g
Roselle flower	10g
Shallot, sliced	60g
Shimeji mushroom	40g

Energy	Protein	Carbohydrates	Fats
544 kcal	47g	61g	22g

Preparation

In a stock pot, add canola oil and lightly stir-fry shallot, carrot, celery, garlic, ginger, chili padi and lemongrass.
Add chicken stock and bring to boil. Remove the foam that forms on the surface.
Add the roselle flower, lime leaf, coriander roots and beetroot.
Simmer the broth then add chicken and poach for 20 – 25 minutes. Remove them once they are cooked through.
Strain the broth and season to taste.
In a separate pan, stir-fry the mushrooms and tomatoes for 5 minutes.
Deep-fry cellophane noodles until crispy.
Garnish the chicken breast with shallot, carrot, celery, shimeji mushroom, cherry tomatoes and beetroot. Pour broth over the chicken and top with crispy cellophane noodle.

Article tags

Food & nutrition

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