Heating Instructions: Transfer the chicken and master stock to a small saucepan. Bring slowly to a simmer with the lid on. Once the broth is at simmering point, turn off the heat and leave to stand for 5 min for the ingredients to heat through. Bring a small pot of water to the boil, cook the greens for 1 min, strain and serve. To plate up, dress the salad and enjoy.
Ingredients : Chicken, mixed vegetables, bok choy. Master stock: beef stock, spring onions, soy sauce, Shaoxing rice wine, ginger, garlic, ground cinnamon, star anise, mandarins. Thai salad: sweet potato noodles, bean sprouts, cucumbers, papayas, mint, basil, red chillies, lime juice, fish sauce, shallot, coconut palm sugar, coriander, green chilli peppers, ginger, garlic, unsalted peanuts, fried shallots