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Preparation time
10 minutes
Total time:
50 minutes
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Ingredients
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2 L (8 cups) sodium-reduced chicken broth
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15 mL (1 tbsp) fish sauce
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10 whole cloves
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5 mL (1 tsp.) star anise seeds
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1 cinnamon stick (5 cm or 2 in.)
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5 mL (1 tsp.) peeled, grated ginger
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1 package (227 g) rice vermicelli
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30 mL (2 tbsp.) Compliments 100% Pure Canola Oil
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675 g (1½ lb.) chicken cut in strips
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4 baby bok choy, slicded
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250 mL (1 cup) sliced napa cabbage
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250 mL (1 cup) edamame beans
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125 mL (½ cup) bean sprouts, washed and drained
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2 green onions
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A few fresh mint leaves, to taste
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1 lime, cut in wedges
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Directions
- Place chicken broth, fish sauce, cloves, star anise seeds, cinnamon, and ginger in a large saucepan. Bring to a boil. Cover and simmer for 20 minutes over low heat. Pour broth through a strainer and set aside.
- In the meantime, place rice vermicelli in a large bowl and pour hot water over top. Soak until tender, 5 to 7 minutes. Drain and rinse under cold water.
- Heat oil in a large skillet and sauté the chicken strips over medium-high heat for 5 or 6 minutes.
- Add baby bok choy, napa cabbage, and edamame beans to reserved broth an bring to boil to heat everything.
- Divide the vermicelli into the bowls, add hot broth and vegetables, some bean sprouts, green onion, chicken strips, and a few mint leaves. Serve with a lime wedge.
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