As we transition into spring, maintaining strong immunity and reducing seasonal allergies are at the top of many Australians’ minds. To help, Gevity Rx is sharing three delicious and nutrient-packed recipes featuring their Bone Broth Body Glue range. These recipes focus on boosting the immune system while supporting gut health, which plays a key role in fighting allergies and inflammation.
Immunity Chicken Ramen
Prep 10 min | Cook 40 Mins | Serves 2 people
Marinating time – 1 hour min. Recipe by Gevity Rx
Ingredients
Sticky Chicken Marinade:
• 2 tbsp coconut aminos sauce
• 2 garlic cloves, finely chopped
• 2 boneless chicken thighs (skin on or off)
• 1⁄4 tsp cayenne pepper (optional)
Sticky Glaze for the Chicken:
• 2 tsp coconut sugar
• 2 tbsp coconut aminos
Soft-Boiled Eggs:
• 2 large free-range eggs
Steamed Greens:
• 1 bunch of bok choy or other Asian greens
• Coconut aminos
• Garlic
Immunity Ramen:
• 4 cups filtered water
• 4 tsps Populate Body Glue (or to taste)
• 2 spring onion stalks, trimmed and halved
• 2 garlic cloves
• 1-inch piece of ginger, sliced
• 2 red chillies (optional if sensitive to spice)
• 1⁄4 cup coconut aminos
• 1 pack of gluten-free ramen noodles
Ramen Toppings:
• 4 stalks spring onions, finely sliced
• Soft-boiled eggs
• Chilli garlic oil (or chopped chilli)
• Sesame seeds
Method:
Sticky Chicken:
1. Add all marinade ingredients to a bowl and mix well to coat the chicken thoroughly. If time allows, marinate for at least 1 hour.
2. Preheat the oven to 180°C and line a tray with baking paper.
3. Place the chicken thighs on the tray, evenly spaced, and roast for 15 minutes.
4. While the chicken is cooking, mix the coconut sugar and coconut aminos for the glaze.
5. After 15 minutes, flip the chicken and spoon the glaze over. Cook for an additional 10-15 minutes. Remove from the oven, let cool, and slice into 1 cm thick strips. Set aside.
Immunity Ramen:
1. Set up two pots on the stove – one for the broth, the other for the noodles.
2. In pot 1, add the filtered water, Populate Body Glue, ginger, garlic, spring onions, chilli (if using), and coconut aminos. Bring to a boil, then reduce to medium heat and simmer for 15 minutes.
3. In pot 2, bring water to a boil and cook the ramen noodles according to package directions.
4. After 15 minutes of simmering, strain the broth to remove the garlic, ginger, chilli, and spring onions. Return the strained broth to the pot.
Soft-Boiled Eggs:
1. Bring a pot of water to a boil. Carefully lower the eggs into the water and cook for 6 to 6½ minutes.
2. Once done, transfer the eggs to cold running water or an ice bath for a few minutes. Peel and set aside. (This can be done before preparing the ramen.)
Steamed Greens:
1. Wash and cut the greens into edible pieces.
2. Toss the greens with coconut aminos.
3. Heat a non-stick pan with a little unflavoured coconut oil. Flash fry the greens with garlic for 2-4 minutes.
To Serve:
1. Divide the immune-boosting broth between two bowls. Add ramen noodles.
2. Top with wilted greens, sliced sticky chicken, soft-boiled eggs, spring onions, sesame seeds, and any other toppings of your choice.
Tips:
• After cooking the noodles, reuse the same pot to cook the eggs.
• King Soba offers a great range of gluten-free noodles.
• Chicken thighs with skin add extra flavour, if available.
• Gluten-free soy sauce can substitute for coconut aminos.
• Free-range protein and eggs are recommended for best results.
