Time to enjoy a clear broth? Bring an Asian flavour to this chicken broth by adding the galanga. A clear broth makes a light and refreshing meal with an uplifting flavour.
Peel the galanga. Place the chicken breast with 1 piece of galanga (approx. 35 grams) in a pan. Add 1½ litres of cold water and bring to the boil. Lower the heat and simmer for 30 minutes. Remove the chicken from the pan after 30 minutes, but leave the galanga in the broth to infuse for another 15 minutes. Pour the broth through a fine sieve.
Heat the broth again on a low heat and season with the chicken stock cubes.
Grate the rest of the galanga. Slice the mushrooms and slice the leeks into rings. Halve the sweet pepper lengthwise, remove the seeds and slice the flesh into 1.5 cm cubes. Finely slice the celery stalks. Use two forks to pull apart the chicken breast into fine strips.
Divide the grated galanga, mushrooms, leeks, peppers, celery and chicken over four deep bowls. Pour the hot chicken stock into the bowls. Leave to stand for 3 minutes before serving.
