If I have energy I’ll cook.
So this evening I made dinner.
I have decided that in order to inject some routine into my life, that is under my control, I will attempt to start dinner at 1830. This will mean on my evenings I’m hoping to have dinner done and dusted by 2000. This is turn will give some time to read before I to bed. Something I’ve been very poor at doing. So far this week, three days in, it has worked well. I managed to get in an hours reading time. It’s great. I’m still enjoying ‘Love In Colour’ and I read a story a night.
I digress, this recipe was from the BBC website. I used it as starting point. I used more ginger and garlic than the recipe called for and I omitted mushrooms, simply because we didn’t have any.
The result was really tasty. Definitely another to cook in the future. I used the leftover rice noddles from the ginger pork recipe from August. I can see that I’ll also experiment with adding other vegetables to the broth depending on what is in the fridge and what I feel like eating.
- 900ml chicken or vegetable stock (or Miso soup mix)
- 1 boneless, skinless chicken breast (about 175g)
- 1 tsp chopped fresh ginger
- 1 garlic clove, finely chopped
- 50g rice or wheat noodles
- 2 tbsp sweetcorn, canned or frozen
- 2-3 mushrooms, thinly sliced
- 2 spring onions, shredded
- 2 tsp soy sauce, plus extra for serving
- mint or basil leaves and a little shredded chilli (optional), to serve
- STEP 1Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
- STEP 2Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.
- STEP 3Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.