The first of our #MadeWithBoroughBroth competition winners is Jenel Bee, who made this sizzling baby corn dish with our chicken broth. Baby corn feels like an underused and underrated ingredient and to see it cleverly cooked in broth has got us all excited. She's paired it with roasted duck but you can swap out the protein for anything that floats your boat. Winner, winner (duck) dinner!
500g of Baby corn (uncooked)
1 pouch of Borough Broth Co. Grass Fed Organic Chicken Bone Broth 324g
2 teaspoons of cayenne powder
2 teaspoons of garlic granules
1 teaspoon of chilli flakes
A handful of finely chopped fresh parsley
1 teaspoon of Demerara brown sugar
- Tenderstem broccoli (boiled or steamed, then can be added to the baby corn )
- Duck breast (pan fried, rested, then sliced. Then can be added to the baby corn dish)
- Mange tout peas (can be added to the baby corn dish 1min before finishing cooking)
Wash the baby corn. Cut into 2-3cm pieces. Boil the chicken broth in a pan until simmering. In a separate pan, take 3 tablespoons of broth and add to the pan, add 1 teaspoon of brown sugar. When the sugar has melted, add the baby corn. Stir, then add cayenne powder, garlic granules, chilli flakes. Stir well. Then add the rest of the chicken broth to the pan. Simmer for approx 10 minutes.
Optional extras can then be added - sliced duck breast, mange tout and tenderstem broccoli.
Make sure all ingredients are then hot.
Serve with rice or mashed potatoes!