Chicken broth with mushrooms, ginger and poached Cotswold legbar egg

Serves 2


This healthy, fresh-tasting broth is a good way to use the stock that you have made, as well as any bits of meat you can salvage from the carcass and wings. There are lots of fresh Asian mushrooms on the market these days, including inoki, shiitake, king oyster and shimeji. Some will need slicing and some can be left whole. Dried mushrooms are also an option if you can't get fresh ones. You could also add Chinese greens such as pak choi. Clarence Court Cotswold legbars are available at Waitrose and Sainsbury's.

The strained chicken stock
The meat from the carcass and the flesh from the cooked wings
The 2 chicken under-fillets, sliced
1 green chilli, thinly sliced
20g root ginger, scraped and finely shredded
4 spring onions, shredded on the angle
50-60g Asian mushrooms
2tbsp shredded coriander leaves
2 Cotswold legbar free-range eggs, lightly poached and set aside
80g soba noodles or similar



Simmer the ginger and chilli in the chicken stock for about 5 minutes then add the mushrooms and chicken under-fillets and simmer until tender. Meanwhile, poach the eggs. Add the spring onion, coriander and chicken meat, simmer for a couple of minutes, then season to taste. Serve the soup in bowls, and drop in the egg, adding the cooked drained noodles at the last minute.

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