Page 122 - Women’s Health - Australia (February 2020)
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Food
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SERVES 4 . . Heat 1 tbs of the oil in a 5 mins, turning frequently,
3 tbs grapeseed oil or saucepan over a medium until the chicken is a nice
light-flavoured olive oil heat. Add the garlic, ginger golden colour. Transfer
X 3 garlic cloves, crushed and eschalot and saute for to a plate and set aside.
X 2 tsp ginger, finely grated 3–4 mins, stirring to extract Add the remaining tbs of
X 1 Asian eschalot, the flavours. Carefully pour oil to the pan and reduce the
finely grated in 1.5 litres of boiling water heat to medium–high. Add
X ½ cup (150 g) white and bring to a high simmer. the carrot, mushroom, peas
miso paste Place the miso in a small and bean sprouts, sauteing
X 1 tbs lime juice mesh strainer and lower for 1 min after each addition.
X 2 tbs tamari into the water. Whisk gently Once all the vegetables are
280g (1 large) chicken to gradually break apart in the pan, cook for a further
breast fillet, thinly sliced the lumps. When the miso 3 mins, stirring frequently.
X Sea salt flakes is completely smooth, add Return the chicken to
X 1 small carrot, finely sliced the lime juice and tamari, the pan and then toss
75g finely sliced shiitake then cover and leave to through the vegies until the
mushrooms simmer while you prepare chicken is cooked through. Want more
X 80g sugar snap peas the chicken and vegetables. To serve, divide chicken from Elsa?
X 50g mung bean sprouts Heat another tbs of oil in and vegetables among bowls. Pick up a copy PHOTOGRAPHY: GEORGIA GOLD
X 50g well-packed baby a frypan over a high heat. Sprinkle over the spinach and of Strong
for extra-
spinach leaves When hot, add the chicken pour over the hot miso broth tasty recipes
and a little salt. Cook for to cook the spinach. Enjoy! (Plum, $34.99).
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