Makes 2 servings
Preparation and cooking time: 1 hour
1/2 part chicken breast
1/4 cup red onions
1 pc bay leaf
1/2 tsp black peppercorns
1/4 cup celery leaves (discards)
1/2 liter water
½ cup chicken strips
3 pcs hard boiled eggs, mashed/ diced
1 tbsp white onions, minced
1 tbsp celery stalk, minced
1 tbsp spring onions, chopped finely
3 tbsp mayonnaise
1 tsp mustard
½ tsp salt
¼ tsp black pepper ground
Pour water and drop the chicken in a pot and let simmer for 5 – 8 minutes or until scum appears on top of the simmer water. Take the pot from the heat and discard the water. Add clean water in the pot with the chicken and put back on low to medium heat.
Add black peppercorns, bay leaf, celery leaves, and red onions and let simmer for about 10 – 12 minutes or until breast if cooked all the way through.
Strain chicken from the stock and set aside chicken and broth in separate bowls.
1. Flake chicken
2. Mix all salad ingredients together
3. Store in jar/ microwavable container. For sandwiches or crackers or salad.