San Choy Bow Bowl

Serves 6

INGREDIENTS

• 800g lean free range chicken mince

• 2 carrots, diced

• 2 celery stems, diced

• 3 spring onions, finely chopped

• 2 garlic gloves, minced

• 3 inch knob of ginger, minced

• 1/3 cup tamari

• 1/2 cup chicken bone broth or stock (I use GOOD BONES by Undivided Food Co)

• Shredded cabbage - 1-2 big handfuls per person

• Bean sprouts - 2 handfuls

• Garnish: coriander, sesame seeds and diced spring onion

• Dressing: tahini & while balsamic

INSTRUCTIONS

1. Add half of the bone broth to a non stick saucepan on medium heat

2. Once hot add the minced ginger and garlic and cook for a minute as the flavours start to release

3. Add the minced chicken to the pan and mix as you break it up and cook all over

4. Add the remaining broth to the saucepan along with the celery, spring onions (leave a little to the side for garnish) and tamari and mix everything together

5. Leave to cook for a few minutes as you prepare the rest of the ingredients, giving it a stir every so often

6. Whilst the chicken is cooking, use a knife to thinly shred the cabbage and add 1-2 handfuls to each serving bowl

7. Drizzle over each mountain of cabbage with 1-2 tsp of tahini and 1 tbsp of white balsamic and give it a mix through

8. Add some of the chicken mixture on top of the cabbage along with some of the juices from the pan

9. Garnish with some coriander, sesame seeds and bean sprouts and serve