Shredded Sesame Chicken & Mushroom Soup

Fill a large saucepan with the boiled water and heat on high, then slide in the chicken thighs, so the water covers them by 1 inch. Add the garlic and ginger and season with salt.

Bring the water to a boil, then reduce the heat to medium and simmer until the chicken is cooked through, 15-20 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It’s cooked when no longer pink in the middle.

Whilst the chicken cooks, trim the carrot and courgette (no need to peel).

Use a vegetable peeler to peel long ribbons from all sides of the length of the carrot and courgette. Stop when you get to the centre of the carrot and the spongy centre of the courgette. 

Heat a large frying pan on medium-high heat with a drizzle of oil and the butter (see pantry).

When hot, add the mushrooms and fry until browned, 3-4 mins.

Next, add the carrot and courgette ribbons and another splash of oil. Fry, stirring occasionally, until softened, 2-3 mins. Season with salt and pepper.

Once the chicken has poached, use a slotted spoon to scoop out the chicken and place into a bowl.

Scoop out the garlic and ginger and discard, leaving the broth in the saucepan.

Stir the soy sauce and mushroom broth paste into the broth. Bring to the boil on high, then reduce the heat to medium and simmer, 2-3 mins.