Fall back in love with lunch: Fragrant chicken broth with brown rice, mushrooms, lime & coriander
I first tasted this variation of the rice bowl, piled high with herbs and sitting in broth, 15 years ago in LA. It was the era of ‘my body is a temple’ and this was temple food at its best – simple, pure and monastic. This is my version.
1 litre chicken stock
3 spring onions, lightly crushed
60g fresh ginger, peeled and thinly sliced
1 lemongrass stalk, white part only, bruised
1 bunch coriander roots or stems
2 large chicken breasts (250g each)
1 large handful parsley
½ handful chervil
½ handful coriander
2 tbsp olive oil
1.5 litres good-quality chicken broth
1 small bunch cavolo nero or kale, finely shredded
about 400g cooked brown rice
280g king oyster or cup mushrooms, sliced
1 handful beansprouts
½ white onion, finely sliced, soaked in water
1 spring onion, finely sliced
1 large handful coriander
2 tbsp chopped chives
2 limes, cut into wedges
- To poach the chicken, put the stock, spring onions, ginger, lemongrass, coriander roots and chicken in a large pan over medium-high heat and bring to a high simmer. Reduce the heat and simmer gently for 15 minutes, or until the chicken is cooked through. Leave to cool in the liquid, then shred the chicken into bitesized pieces and discard the liquid.
- Meanwhile, make the herb paste. Mix the herbs in a blender with the oil and 2 tbsp water until smooth. Season with sea salt and freshly ground black pepper to taste. You can make this in advance – it keeps for two days in the fridge.
- Put the broth in a pan over medium heat. Add the cavolo nero and shredded chicken and heat through. Spoon into bowls and add rice to each bowl. Top up with more broth.
- Add the mushrooms, beansprouts, onion, spring onion and coriander. Finish each bowl with a spoonful of herb paste, some chives and lime wedges.