Chicken soup is boring, but not when you give it a twist with Jasmine tea. Here’s what’s required:
Preheat oven to 190 ° C. Use a large heatproof frying pan or wok and pour in 2 tablespoons of olive oil. Heat the pan and add onions, carrots, ginger and fennel. Season with salt and pepper according to taste. Keep stirring in the pan until the vegetables are slightly softened, this is after about 6-8 minutes.
Afterwards, you scoop out the vegetables in a separate bowl. Pour water into a saucepan and bring it to the boil. Turn the stove off when the water boils, add the jasmine tea leaves. Put the lid on the pan and let the tea infuse for 5 minutes.
Make chicken stock in a pan and put it on low heat. After 5 minutes, add the tea to the chicken stock. Dry the chicken breasts with kitchen paper and coat the chicken breasts then with half a tablespoon of olive oil. Transfer the chicken to taste by adding salt, pepper and coriander. Heat the pan that was used for the vegetables again and add the remaining olive oil. Place the chicken breasts in the pan and fry it at high temperature. Then place the pan in the preheated oven and bake the chicken breasts for 15 minutes.
Cook the spaghetti or noodles, and then let it drain well. Cut all the meat of the chicken breasts once it’s done. Put the spaghetti or noodles in a bowl and add the chicken and vegetables as well. Then pour the delicious tea broth over and garnish with coriander and chives. There you go!
Enjoy and make sure you leave a comment if you have tried this recipe at home 😉