On 24th February 2016, This was Dinner…
Not wanting to waste some fresh(ish) pasta that was sitting in the fridge from the seafood lasagne on Friday I decided to cut them into strips and serve them in this soup.
You could poach the chicken ahead to save time. Save the poaching liquid.
- Finely slice a green chilli
- Cut some fresh lasagne sheets into strips
- Slice some spring onions
- Drain a can of sweetcorn
- Mix a little cornflour with water
- Lightly beat an egg
- Get chicken breast, curry powder, shaoxing wine, brown sugar, a chicken stock pot & salt ready.
Throw it together…
Bring about a litre of water to the boil and add the chicken. Cook for 15-18 minutes depending on the size of your chicken. Remove and set aside.
Add the stock pot to the poaching liquid along with the sweetcorn, bring to the boil and cook for a few minutes.
Add some curry powder, the shaoxing wine, sugar and a teaspoon of stock. Stir well and bring back to the boil then simmer for five minutes.
Add the lasagne strips to the pan and cook for a couple of minutes.
Slice or shred the chicken then add to the pan with the chilli, cornflour and half of the spring onions. Cook for a couple more minutes.
Slowly drizzle in the beaten egg, stirring constantly. By the time you’ve sorted your bowls out it is ready to serve.
Serve it up…
Just carefully spoon into a bowl and garnish with the remaining spring onions.