Ingredients
For 4 people 
- 5 cm ginger, grated
- 200 grams punnet Flowerdale Farm Mung Sprouts
- 1 liter(s) water
- 1 tablespoon(s) sesame oil
- 1 liter(s) chicken stock
- 2 chicken breast fillets
- 2 large red chilies, seeds removed and thinly sliced
- 1 cup(s) mint Flowerdale Farm Mint, shredded
- 4 tablespoon(s) fish sauce
- 3 cloves garlic, crushed
- 1 cup(s) Flowerdale Farm Corriander, shredded
- 1 red onion, thinly sliced
Method
- Trim chicken breast fillets. Combine oil, half the chili, ginger and garlic in small bowl and rub over chicken. Allow to marinate for a few hours or overnight.
- Bring stock and water to simmering in a large pot. Meanwhile, steam chicken breasts for 20 minutes in a bamboo steamer, turning once during cooking. To test if chicken is cooked, pierce the thickest part of the breast with a skewer. The chicken is cooked when the juices run clear. Remove from steamer, allow to cool slightly and shred the chicken meat with a fork or your hands.
- Remove the broth from heat and add shredded chicken meat, sliced onion, remaining chili and fish sauce.
- Divide amongst 4 serving bowls and add to each the coriander, mint and mung sprouts. Serve immediately.
