Chinese Chicken and Vegetable Soup

Ingredients

• 2 litres chicken stock
• 1 onion, peeled and roughly chopped
• 2 celery stalks, roughly chopped
• 2cm-piece ginger, grated
• 3 garlic cloves roughly chopped
• 500g chicken oyster thighs, cut in half, fat removed
• 200g rooster potatoes, peeled and cubed
• 1 leek, washed, trimmed and finely sliced
• 2 carrots, peeled and cut into ribbons
• 2 tablespoons soy sauce
• 2 teaspoons of cornflour, dissolved in 1 tablespoon of cold water 4 scallions, thinly sliced

Method

1. Pour chicken stock into a large saucepan, add onion, celery, ginger, and garlic, and bring to a boil.
2. Add chicken thighs, cover the pan with a lid, reduce to the lowest set-ting and simmer for 10 minutes to gently poach.
3. Use a slotted spoon to remove the chicken to a plate; then use two forks to shred finely.
4. Meanwhile, add potatoes, leeks and carrots to the soup; cook for 5 - 7 minutes and then stir in soy sauce and cornflour mixture and continue to cook for a further 3 - 5 minutes.
5. Remove from the heat and stir in shredded chicken and scallions.
6. Ladle into warm bowls and serve.