Chicken Shiitake Mushroom and Chilli Broth
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Prep Time
10 MINS
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Cook Time
45 MINS
- KCals 301
- Carbs 18G
4 Servings
Ingredients
- 4 chicken thighs skinless - on the bone
- 10 g ginger sliced
- 400 g shiitake mushrooms roughly chopped
- 4 spring onions shredded
- 1 litre water enough to just about cover the thighs - might be more/less
- 1 dash soy sauce or you can use Tamari for gluten free
- 2 tbsp oyster sauce
- low calorie cooking spray
- 1 tbsp sweet chilli sauce
- 1 tsp honey
- 2 tbsp corn flour mixed with 3 tbsp water
- 25 ml Shaoxing rice wine
Instructions
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Add low calorie cooking spray to Instant Pot and sauté the ginger for 3 minutes.
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Add chicken thighs and cook till sealed (approx 5 mins).
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Once meat is sealed, deglaze the pan with a splash of Shaoxing rice wine making sure to unstick any bits that may have stuck to the bottom.
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Fill with enough water to come to the level of the thighs.
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Add all the other ingredients except the cornflour/water mix - stir well.
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Set Instant Pot to manual pressure and cook for 45 mins.
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Allow for natural release (10-15 mins) and then remove thighs from broth.
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Carefully take the meat off the thigh bones and shred the meat. Return the shredded meat to the pot.
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Add cornflour/water mix and stir until you reach the thickness that you require.
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Sauté for 5-10 mins to thicken the sauce.
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Serve over rice or noodles.