Brothy Poached Chicken with Mushrooms and Fresh Chilli

Ingredients for Brothy Poached Chicken with Mushrooms and Fresh Chilli

• 675g boneless, skinless chicken breasts (about 3 large)

• 1 head garlic, halved crosswise

• 2 lagerblad

• 4 whole allspice

• 1 1/2 teaspoons kosher salt, plus more

• 230g maitake or shiitake mushrooms, torn into bite-size pieces

• 1 fresh red chilli (such as Fresno), thinly sliced

• 1 (1-inch) piece ginger, peeled, finely chopped

• 1 tablespoon distilled white vinegar

• 1 matsked sojasås

• Nymalen svartpeppar

• Sliced spring onions and coriander sprigs (for serving)

Place chicken, garlic, bay leaves, allspice, and 1 1/2 teaspoons salt in a medium pot. Cover with 1450ml water and bring to a bare simmer over high heat. Immediately reduce heat to medium-low, cover pot, and cook 8 minutes. Remove chicken from liquid and let cool slightly, then shred into bite-size pieces.

Strain stock through a fine-mesh sieve into a clean pot; discard solids. Add mushrooms, chilli, ginger, vinegar, and soy sauce to stock. Bring to a boil; reduce heat and simmer, stirring occasionally, until broth tastes rich and flavorful, 8–10 minutes. Season with salt and pepper, then add shredded chicken and simmer just until meat is warmed through.

Divide soup among bowls and serve topped with spring onions and coriander.

Chicken can be poached 2 days ahead. Let chicken and broth cool separately. Wrap up chicken and transfer broth to an airtight container; chill.

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