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500g chicken breasts |
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Combine in pan. Bring to boil, simmer covered 40 minutes or until chicken is tender |
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Remove chicken, discard other solids |
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Discard chicken skin and bones, cut flesh into 1cm cubes |
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Combine. May be prepared the day before. Before serving, bring to boil, simmer uncovered 10 minutes. |
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1 onion |
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chop |
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4 cloves garlic |
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chop |
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1 teaspoon cumin seeds |
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1/2 teaspoon dried thyme |
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8 black peppercorns |
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1 1/4 l water |
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Strain |
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Cook potatoes in stock until soft. Blend until smooth, return to pan. |
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2 large potatoes |
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chop |
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15g Chinese dried mushrooms |
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Cover with boiling water, stand 20 minutes. Drain, discard stems, slice finely. |
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200g baby mushrooms |
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slice |
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1 tablespoon fresh watercress |
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chopped |
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3 green shallots |
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chop |
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1 tablespoon light soy sauce |
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1 tablespoon lemon juice |
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