Creative Culinary Solutions
Japanese Style Lemongrass Flavoured Pot-Au-Feu
| Difficulty: | 15/20 |
| Yield serving: | 10 |
| Preparation time: | 120 minutes |
| Cooking time: | 45 minutes |
Preparation
- Marinate the chicken in the pepper, garlic and vegetable oil for 24 hours.
- Prepare the chicken stock according to package directions. Add lemongrass and simmer for 20 minutes infusing the flavours.
- Remove from heat and reserve for 1 hour then strain out and discard the lemongrass, saving the broth.
- Bring flavoured broth to a simmer and add the carrots.
- When almost tender, add the chicken. After 1 minute add the shrimps, scallops, mushrooms, sugar snaps and bok choy; season to taste. Turn off the heat.
- Place hot glass noodles into large pasta or soup bowls and spoon equal amounts of pot-au-feu over the noodles. Sprinkle with green onions and serve.
Related Products
LUDA Original
Seasoned Salt
1 X 5.5 KG Tub
330562
- Clean Label
simple ingredients - Allergen Free (big 10)
- Gluten friendly
- Halal certified
- Kosher pareve
- No MSG
- No Added MSG
- No artificial colours or flavours
- Vegan
- Vegetarian
- Gluten free
Ingredients
- 2 L (8 cups) LUDA Original Concentrated chicken stock
- 454 g (1 lb) Chicken breasts, diced into 1 inch cubes
- 30 mL (2 tbsp) Pink pepper
- 4 Garlic cloves, minced
- 60 mL (4 tbsp) Vegetable oil
- 3 Carrots, cut into coins
- 30 Shrimp 21/25, cleaned and deveined
- 30 Scallops 20/30 count
- 454 g (1 lb) Wild mushrooms, sliced
- 225 g (1/2 lb) Sugar snap peas
- 4 Baby bok choy, sliced
- 1 bunch Green onions, sliced on an angle
- LUDA Original Seasoned Salt, to taste
- 1 L (4 cups) Glass noodles, cooked
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