Asian Pot Au Feu Recipe – a delicious recipe with carrots, chicken breasts, fresh root, garlic, soy sauce, broccoli. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a large pan of boiling salted water blanch the carrots and turnips for 5 min.
2
Drain and place in a large saucepan.
3
Season the chicken breasts and place on top of the vegetables.
4
Put the ginger and garlic together in a small muslin bag (for easy removal) and add in to the pan with the soy sauce.
5
Cover with water and cook at just below simmering point for 15 min.
6
Add in the broccoli and cook for a further 5 min then check the chicken is cooked.
7
Add in the soba noodles and heat through.
8
Serve the chicken noodles and vegetables in a large bowl with the broth.
9
This recipe is from Raymond Blancs Blanc Vite (Headline $30) that contains inspiring recipes and stresses the importance of seasonal organic food.
10
I recommend reducing the amount of soy sauce to 75ml and look out for the Kikkoman brand that is naturally brewed without any artificial additives or possibly preservatives.
9651
kcal
Calories
55
g
Fat
1896
g
Carbs
366
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 lrg carrots peeled and sliced, 2 lrg turnips peeled cut into segments, 4 lrg free range chicken breasts, 1 x 6cm piece of fresh root ginger finely minced, and more.
Yes, Asian Pot Au Feu Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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