Ginger Chicken, Pea & Spinach Hot Pot
Snack · Chinese · Ready in 19 min · Serves 2
Poached chicken, peas and spinach in a clear ginger broth. A 43g-protein snack you drink as much as eat, at well under half a calorie per gram.
Per serving
- Calories
- 307
- Protein
- 43 g
- Carbs
- 18 g
- Fat
- 7 g
- Fibre
- 6 g
Vitamins and minerals, % of a day’s needs
- Iron21%
- Vitamin D1%
- B1214%
- Zinc22%
- Magnesium30%
- Omega-311%
- Folate35%
- Calcium11%
- Potassium24%
- Vitamin C46%
- Riboflavin27%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 320 g Chicken breast
- 150 g Frozen peas
- 120 g Fresh spinach
- 40 g Spring onions
- 15 g Ginger
- 2 Garlic cloves
- 700 ml Water
- 1 tsp Olive oil
- 1 tbsp Lemon juice
- 1 tsp Salt
- 0.5 tsp Black pepper
Method
- 1
Slice the 15g of ginger into thin coins, crush the 2 cloves of garlic, slice the 40g of spring onions and keep the green tops separate. Slice the 320g of chicken breast thinly across the grain, no thicker than a pound coin.
- 2
Warm 1 tsp olive oil in a saucepan over medium heat, add the ginger, garlic and the white parts of the spring onion and cook for 1 minute, until fragrant. Pour in 700ml water and 1 tsp salt and bring to a gentle simmer.
- 3
Slide the sliced chicken into the simmering broth and poach for 5 minutes, until it is white all the way through with no pink at the centre. Keep the heat gentle. A hard boil makes it stringy.
- 4
Add the 150g of frozen peas and cook for 2 minutes, then stir in the 120g of fresh spinach and cook for 1 minute more, until it has just collapsed.
- 5
Take the pot off the heat, stir in 1 tbsp lemon juice and 0.5 tsp black pepper, and scatter over the reserved spring onion greens. Ladle into two bowls and eat hot. It keeps 2 days chilled.
