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Recipe: Nutrient-Rich Chicken Cioppino Stew

Nutritious chicken cioppino stew recipe

Parkway East Hospital Chef Roslan Bin Abbas has devised a simple soup recipe that is enriched with antioxidants, vitamins and minerals.

Chicken Cioppino with Cellophane Noodles Serves 4

Ingredients Quantity
Beetroot, chopped 160g
Canola oil 1 tbsp
Carrot, chopped 40g
Celery, chopped 30g
Cellophane noodles, dry 200g
Cherry tomatoes, halved 30g
Chili padi, chopped 3 – 4 pieces
Coriander leaf 20g
Free range chicken breast, sliced 480g
Fresh Lime juice 15ml
Garlic, minced 20g
Ginger 20g
Kaffir lime leaf 2 pieces
Lemongrass, chopped 40g
Roselle flower 10g
Shallot, sliced 60g
Shimeji mushroom 40g
Energy: 544 kcal Carbohydrates: 61 g
Protein: 47 g Fats: 22 g

Preparation

  1. In a stock pot, add canola oil and lightly stir-fry shallot, carrot, celery, garlic, ginger, chili padi and lemongrass.
  2. Add chicken stock and bring to boil. Remove the foam that forms on the surface.
  3. Add the roselle flower, lime leaf, coriander roots and beetroot.
  4. Simmer the broth then add chicken and poach for 20 – 25 minutes. Remove them once they are cooked through.
  5. Strain the broth and season to taste.
  6. In a separate pan, stir-fry the mushrooms and tomatoes for 5 minutes.
  7. Deep-fry cellophane noodles until crispy.
  8. Garnish the chicken breast with shallot, carrot, celery, shimeji mushroom, cherry tomatoes and beetroot. Pour broth over the chicken and top with crispy cellophane noodle.

 

Recipe contributed by Chef Roslan Bin Abbas at Parkway East Hospital