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Each week, Bailiwick Wellbeing features a recipe kindly cooked up by a local charity. There's only one rule: if you think it's delicious, donate!
Beresford Street Kitchen, a charity which helps people with learning disabilities into paid employment in its café network, is back.
After the charity served up a beer-battered fish and chips, BSK's Masaki is this week sharing one of his favourite dishes to eat as well as prepare.
(Serves two)
1. Pour the stock into a pan and add the chicken, ginger and garlic and simmer for 15 to 20 minutes, covered.
2. Remove chicken and set aside to cool.
3. Add noodles, vegetables, half the diced spring onion, a dash of soy sauce and simmer gently for 5 minutes.
4. Shred the chicken and add to the stock, simmer for 1 more minute.
5. Pour the broth into bowls, sprinkle with coriander and the remaining spring onion and serve. Add chopped chilli if you like it.
...And why not treat yourself a copy of BSK's recipe book? 'Cooking with a Conscience' is available here.
This first appeared on Bailiwick Wellbeing, your exclusive weekly guide to keeping a healthy mind, body and soul in Jersey.
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