Chicken broth, kale and zucchini

16 November 2022

A friend of mine had laryngitis and this was a mercy-run care package I whipped up for her. It’s light and healthy. Kale belongs to the same family as broccoli, cauliflower and Brussels sprouts. It is a rich source of beta carotene, vitamin K, vitamin C and calcium. There are different cultivars – curly leaved, plain leaved and Tuscan kale (also known as cavolo nero). The most common variety of kale, used by many without realising, is gai lan or chinese broccoli.


1 chicken breast, fat trimmed
2 tbsp white miso paste
2 tsp raw sugar
1L chicken stock
1 cinnamon stick
4 cloves
½ tsp cumin
½ fennel seeds
½ tsp black peppercorns
5 star anise
½ tsp coriander seeds
1 small bunch kale, leaves separated from stems, leaves reserved
1 zucchini, finely shredded
3 tbsp fish sauce
25g rock sugar

To poach chicken, combine 1L water, miso paste and raw sugar in a saucepan and bring to boil. Once boiled, slip chicken breast in and cover with a lid. Remove from heat and allow chicken to poach in liquid for 45 minutes. Once cool enough to handle, shred chicken breast and set aside.

Meanwhile, in a square piece of muslin cloth, place cinnamon stick, cloves, cumin, fennel seeds, black peppercorns, star anise and coriander seeds. Tie up the muslin cloth to form a spice pouch.

In another saucepan, add chicken stock and spice pouch and bring to boil. Then add fish sauce and rock sugar.

To serve, place shredded chicken and zucchini in a bowl. Then quickly blanch kale in boiling broth. Add kale to the bowl and ladle a generous amount of broth in the bowl.