Ingredients
| Organic Beetroots | 500g |
| Organic Chicken Tender | 150g |
| Onion | 100g |
| Finely Chopped Spring Onion | some |
| Water |
6cups |
Marinade for Chicken Tender
| Himalayan Pink Rock Salt | 1/3tsp |
| Organic Black Pepper | some |
| Sesame Oil | some |
Seasoning
| Himalayan Pink Rock SalT |
1tsp |
Methods
1. Peel the beetroots and onion. Rinse and finely chop.
2. Rinse the chicken tender. Cut slices. Add marinade and mix well. Leave it for 30 minutes.
3. Warm olive oil over medium heat. Stir-fry onion and chicken tender.
4. Add into boiling water. Put in beetroots and boil over high heat for 20 minutes. Then turn to low heat and simmer for 90 minutes. Add seasoning and sprinkle with chopped spring onion. Serve.
