Asian Inspired Squid, Chicken and Vegetable Broth - Fishbox

Ingredients

180g Fishbox prepared squid, cut into strips

2 chicken thighs

1 thumb of ginger, sliced

2 cloves of garlic, crushed

1 onion, halved

1 stick celery, peeled & sliced

½ a leek, sliced & washed

1 red pepper, sliced with white removed

50g white cabbage, sliced

2 tablespoons of sweetcorn kernels

2 teaspoons of 5 spice

2 tablespoons of soy sauce

1 tablespoon of rice wine vinegar

1 tablespoon of brown sugar

1 tablespoon of fish sauce

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Method

Brown off the thighs in a hot deep pot, add in the ginger, garlic, onion & all your veg trimmings, 1.5 litres of water & the 5 spice.

 

Cook on a rolling slow boil for about 1.5 hours, strain, discard the vegetables & strip the chicken from the bones and put to one side. Discard the skin and bones.

Return the stock to the stove and add your squid, cook for about 20-30 min until the squid is tender.

 

Add in the soy, vinegar, sugar & fish sauce, stir & check the seasoning. It may need more/less salt/sugar depending on your taste. Add in the sliced veg, sweet corn & chicken & cook for a few minutes and re check the seasoning.

I like to serve with some rocket mixed through or just on top.