Creative Culinary Solutions

Japanese Style Lemongrass Flavoured Pot-Au-Feu

Difficulty: 15/20
Yield serving: 10
Preparation time: 120 minutes
Cooking time: 120 minutes
japanese pot-au-feu

Difficulty

15/20

Yield serving

10

Preparation time

120 minutes

Cooking time

120 minutes

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

Preparation

  1. Marinate the chicken in the pepper, garlic and vegetable oil for 24 hours.
  2. Prepare the chicken stock according to package directions. Add lemongrass and simmer for 20 minutes infusing the flavours.
  3. Remove from heat and reserve for 1 hour then strain out and discard the lemongrass, saving the broth.
  4. Bring flavoured broth to a simmer and add the carrots.
  5. 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.
  6. 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.

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

FacebookTwitterLinkedIn
Print this recipe
()

|