Hello all,
Hope you all enjoyed my last post! This is another warming recipe and since my camera is still broken, there is no picture, but I'm going to see if my flatmate can take a picture for me later! It's a stew and/or a soup because, well, I'm sure it can be both! It's also dairy and gluten free! Feel free to add any carbs if you like, I'm sure it'd go pretty well with noodles!
Chicken & Ginger Stew/Soup, serves 3-4 large bowls
1/2 (leftover) Chicken, taken off the bone with your hands, shredded a little.
Thumb sized piece of ginger
2 large garlic cloves
1 tin sweetcorn, drained
3 medium sweet potatoes, washed and chopped into little chunks
1 chicken stock cube (I used a Kallo organic one)
2 medium onions, peeled and cut into slices
1 litre of boiling water (at least)
salt & pepper
sunflower oil
Method
Put your sweet potato onto a baking tray and sprinkle in oil, put in the oven at 180C for 20 minutes. While they cook, do your veg prep. Peel the garlic and cut into little bits (not tiny or crushed), do the same with the garlic. Cut your onions and start taking the meat off the chicken. Don't put in too much skin, unless your chicken skin has some flavour to it (like herbs, mine was just plain).
Heat up some oil in a pot on the hob until hot, then throw in the onions. Make sure you stir these as to not burn. After a few minutes add the ginger and garlic (keep stirring). Check on the sweet potatoes, make sure they're soft before you take them out of the oven - and put them in your pot too. Add the shredded chicken and the sweetcorn and mix well. Boil your kettle! Squish your stock cube in it's packet and then throw it in, dry, and mix well. Add the hot water, mix well, and boil on a low heat for around 15-20 minutes, until the soup/stew is thick yet still watery.
Make sure you test your mixture before you season with salt or pepper. Because of the salt in some stock cubes, it may not be needed. I'm not a salt-loving person, so I didn't put any in.
Ladle into bowls while still not, and serve!! Enjoy!!
