Asian vegetable pot

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Chicken wash. Peel garlic, onion and ginger. Cut ginger into thin slices. Cut onion into quarters. Wash lime hot and cut half into slices. Cook chicken, garlic, onion, ginger, slices of lime, coriander, peppercorns, chilli and salt in 1 1/2 litre of water at low heat for 1 1 1/4 hours.

2. 2

   In the meantime clean and wash the broccoli and cut it into florets. Peel, wash and slice the carrots (if you want to cut "flowers", first cut the carrots lengthwise all around).

3. 3

   Clean and wash spring onions. Cut the light onion shafts into three centimetre long pieces. Cut one end of each of these pieces several times with a knife. Cut the onion greens into fine rings.

4. 4

   Wash the sprouts, sort and drain. Cook Chinese glass noodles for three to five minutes in hot water, drain, quench and cut shorter. Remove chicken from the stock. Remove the meat from the bone and skin and cut into bite-sized pieces.

5. 5

   Bring the stock to the boil again and cook the prepared vegetables in it for five minutes until al dente. Heat the glass noodles, bean sprouts, spring onions and chicken in the stock. Squeeze the lime half. Season stew with salt, soy sauce and lime juice.

6. 6

   Garnish with carrot wheels cut out as desired.