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Serves Six

ASIAN CHICKEN BROTH

INGREDIENTS

     +    
SOY EGGS X 1 ½ EACH

Cook the eggs in a pan of fast simmering salted water for 5- 10 secs and then place immediately into iced water to chill for at least 5 mins. Taka an egg at a time and crack them open on the board & then peel them underwater in the bowl as this makes it easier. Then place into the dressing below.

     +    
SOY DRESSING

100ml Soya sauce
3 cloves finely chopped garlic
Small nugget of finely chopped ginger
50g sugar
30ml sesame oil
50ml rice wine vinegar
250ml water

     +    
PEANUT SAUCE TO MARINADE CHICKEN BREAST (THIS IS EXTRA NOT A NECESSITY)

60g of peanut butter
20g light soya sauce
70g Tahini paste
20g rice vinegar
50g honey
15g sesame oil
2g salt
Whisk well until smooth

Method

     +    
ASIAN BROTH

Place the drumsticks into a pan and cover with water.

Bring to a simmer, skim the scum off and then add in all the other ingredients. Leave out the coriander/ lime leaf & peel.

Cook for approx. 40-50mins until tender, then add the lemon grass & coriander, cook for a further 10 mins. Place the drumsticks into a colander, leave to cool for 15-20 mins, then take off the skin and pick off/ flake all the meat. Careful of the bones & cartilage, keep it nice & clean. Pass the stock off through a fine sieve.

     +    
SOY DRESSING

Fry the ginger & garlic together in a pan on a low medium heat in sesame oil for 2-4 mins until just cooked. Place all the ingredients above in a small saucepan (not the water) bring to the simmer first and then add the water. Leave to cool, place the eggs into the liquor to marinade (the longer the better)

     +    
PEANUT SAUCE

Whisk well until smooth

     +    
ASSEMBLY

Cooked chicken

1 x ½ Cooked soya egg

Thinly sliced mangetout or green beans

Cooked noodles

Some sliced spring onions

Thinly sliced broccoli

Picked coriander leaf

Toasted sesame seeds

toasted crushed peanuts (fry these in the oil to intensify the flavour)

500ml Simmering stock

Place all the noodles, veg, chicken & garnish neatly into the bowl as shown.

Place the egg into the bowl, season the cut top and pour the stock over. Finish with the toasted sesame seeds & coriander leaf.

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Share on twitter
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Serves Six

ASIAN CHICKEN BROTH

INGREDIENTS

   +   
SOY EGGS X 1 ½ EACH

Cook the eggs in a pan of fast simmering salted water for 5- 10 secs and then place immediately into iced water to chill for at least 5 mins. Taka an egg at a time and crack them open on the board & then peel them underwater in the bowl as this makes it easier. Then place into the dressing below.

   +   
SOY DRESSING

100ml Soya sauce
3 cloves finely chopped garlic
Small nugget of finely chopped ginger
50g sugar
30ml sesame oil
50ml rice wine vinegar
250ml water

   +   
PEANUT SAUCE TO MARINADE CHICKEN BREAST (THIS IS EXTRA NOT A NECESSITY)

60g of peanut butter
20g light soya sauce
70g Tahini paste
20g rice vinegar
50g honey
15g sesame oil
2g salt
Whisk well until smooth

Method

   +   
ASIAN BROTH

Place the drumsticks into a pan and cover with water.

Bring to a simmer, skim the scum off and then add in all the other ingredients. Leave out the coriander/ lime leaf & peel.

Cook for approx. 40-50mins until tender, then add the lemon grass & coriander, cook for a further 10 mins. Place the drumsticks into a colander, leave to cool for 15-20 mins, then take off the skin and pick off/ flake all the meat. Careful of the bones & cartilage, keep it nice & clean. Pass the stock off through a fine sieve.

   +   
SOY DRESSING

Fry the ginger & garlic together in a pan on a low medium heat in sesame oil for 2-4 mins until just cooked. Place all the ingredients above in a small saucepan (not the water) bring to the simmer first and then add the water. Leave to cool, place the eggs into the liquor to marinade (the longer the better)

   +   
PEANUT SAUCE

Whisk well until smooth

   +   
ASSEMBLY

Cooked chicken

1 x ½ Cooked soya egg

Thinly sliced mangetout or green beans

Cooked noodles

Some sliced spring onions

Thinly sliced broccoli

Picked coriander leaf

Toasted sesame seeds

toasted crushed peanuts (fry these in the oil to intensify the flavour)

500ml Simmering stock

Place all the noodles, veg, chicken & garnish neatly into the bowl as shown.

Place the egg into the bowl, season the cut top and pour the stock over. Finish with the toasted sesame seeds & coriander leaf.

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