Asian-style Mung Sprout and Chicken Broth

Asian-style Mung Sprout and Chicken Broth


30 Minutes



For 4 people

  • 1 cup(s) mint Flowerdale Farm Mint, shredded
  • 1 liter(s) chicken stock
  • 2 large red chilies, seeds removed and thinly sliced
  • 1 cup(s) Flowerdale Farm Corriander, shredded
  • 200 grams punnet Flowerdale Farm Mung Sprouts
  • 3 cloves garlic, crushed
  • 4 tablespoon(s) fish sauce
  • 5 cm ginger, grated
  • 1 tablespoon(s) sesame oil
  • 2 chicken breast fillets
  • 1 liter(s) water
  • 1 red onion, thinly sliced

Adjust Quantity


  1. 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.
  2. 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.
  3. Remove the broth from heat and add shredded chicken meat, sliced onion, remaining chili and fish sauce.
  4. Divide amongst 4 serving bowls and add to each the coriander, mint and mung sprouts. Serve immediately.