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5th October 2024

Portland

Gastro Galley: Chinese Chicken & Ginger Soup

A warming broth from the galley of September Moon

Chinese Chicken and Ginger Soup

This recipe is our favourite go-to meal on September Moon. It is super easy, good for a sailing belly, fresh and tasty. Chicken stock can be either fresh or use a good quality dehydrated one and add boiling water. I always have fresh garlic and ginger on board, however, the jarred stuff is just as good. The bags of Chinese vegetables are easily found in any supermarket. I prefer the crunchy styles, but choose the mix you prefer, as with the noodles. I use a Ninja Foodie to cook mine, but a large saucepan or wok also works. We hope you enjoy this as much as we do.

Ingredients. Serves 2 (large portions)

3 cups of chicken stock

2 grated garlic cloves

1.5cm piece of fresh ginger grated

2 tbs soy sauce

2 tsp Chinese cooking wine or seasoning sauce

1 tbs sesame oil

200g thin noodles (eg ramen, thai rice, glass, Singapore)

1 bag of Chinese crunchy stir-fry vegetables

1 chicken breast finely sliced

Method

Add the first 6 ingredients to a large pot and simmer for 10 minutes. This allows all the flavours to infuse.
Add the thinly sliced chicken and vegetables and continue simmering for a further 5 minutes.
Add in the noodles and cook until they are just ready.
Sprinkle with fresh coriander or sliced spring onion if you like.
Serve up and enjoy!

Thanks you Sherryn for sharing! you can follow September Moon's voyage around the UK on their Facebook and Instagram pages, there are many more mouthwatering and boat friendly recipes from Sherryn's galley on there!

Check out Portland Marina

Portland

Gastro Galley: Chinese Chicken & Ginger Soup

Chinese Chicken and Ginger Soup

Check out Portland Marina

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