discover Cyril Lignac’s Asian broth, perfect for recovering your body

  • After the holiday season, it’s time to take some time to get your body back on track.
  • What if you started by taking care of the inside of your body?
  • Discover Cyril Lignac’s detox recipes

The excesses of vacation are over. While the galette des rois is rearing its ugly head, you probably opt for lighter meals every day. To accompany you towards more balanced dishesCyril Lignac’s actions simple recipes which also promotes waste reduction. On the menu? Vegetable soups, artichoke dishes and starch options.

How to recover from New Year’s Eve?

Cyril Lignac shares her secrets for recovering after a night of partying. Your first piece of advice? Highlight for the artichoke, a true ally to regain balance after hearty meals. According to the chef, cooking these vegetables in broth with carrots and serving them with vinaigrette and herbs brings incredible well-being.

In addition to artichokes, Cyril Lignac recommends traditional soups to get back in shape: pumpkin, squash, cauliflower, potatoes. He suggests blending them and possibly adding cream, but specifies that you can keep them light by making do with vegetables and broth. Next, the chef suggests favoring foods rich in starch, such as pasta, rice accompanied by eggs, as well as fruit, such as banana puree with a little lemon juice.

Special After-Party Recipe

Cyril Lignac is inspired traditional Asian broths to develop your recipes. This mixture, with exotic flavors, is ideal for comfort on cold days.

Here is the list of ingredients to prepare this dish, designed for 4 people:

  • The carcass of yesterday’s chicken without any leftover meat (or 1 liter of chicken stock cube).
  • About 200 g of leftover cooked chicken (clean the carcass well) or the equivalent of 2 chicken fillets.
  • 250 g of button mushrooms, cut into slices.
  • 2 carrots, peeled and cut into slices.
  • 4 Roseval potatoes, peeled and cut into cubes.
  • ¼ celery stalk.
  • 1 piece of lemongrass.
  • 1 piece of fresh peeled ginger.
  • A few sprigs of fresh coriander (stems + leaves).
  • 1 long red pepper, seedless.
  • 1 liter of coconut milk.
  • 1 liter of water.
  • Oil.
  • Spelete Pepper.
  • Salt and pepper from the mill.

The preparation steps, imagined by Cyril Lignac, are as follows:

  • Prepare the ingredients by finely chopping the lemongrass stick, cutting the ginger into thin strips and cutting the celery into small cubes.
  • In a hot pan, pour a drizzle of olive oil and then add the mushrooms, carrots, celery, lemongrass and ginger. Brown this mixture without coloring.
  • Then add the chicken carcass, fresh coriander stalks, seedless chili pepper, coconut milk and water to the pan. Let it boil for at least 20 minutes.
  • Remove the coriander carcass and stems. Don’t keep them. Mix the vegetables and broth, then add the potatoes, carrots and shredded chicken. Continue cooking for 15 minutes.
  • To serve, place the vegetables, shredded chicken and broth in deep plates. Decorate each portion with a few coriander leaves, a few drops of olive oil and a touch of Espelette pepper. Enjoy your food!

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