Asian-style Mung Sprout and Chicken Broth

Asian-style Mung Sprout and Chicken Broth


30 Minutes



For 4 people

  • 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
  • 1 cup(s) mint Flowerdale Farm Mint, shredded

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.