6 chicken drumsticks
2 sticks of celery
1 leek, cut in half with the green top taken off and washed
3 bay leaves
2 whole red chillies, cut in half with seeds
Large pinch of toasted coriander seeds
Sprigs of thyme, parsley and coriander stalks, bashed and ripped
2 sticks of lemon grass, bashed and chopped
1 bulb garlic, cut in half with plenty of water to cover
Little fresh lime peel
Few dried chili flakes
5 dried or fresh lime leaf
Small bulb of thinly sliced ginger
15g coarse sea salt
Fresh black pepper
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
2 chicken breasts cut into 1cm thick strips 1cm (cut at an angel)
50g of the above peanut sauce to marinade
2g Maldon salt for the chicken breasts
Mix the above well and leave to marinade for as long as possible. Cook them in a slow oven at 160c for 10-12 minutes.
All the cooked chicken
½ cooked soya egg (soft boil an egg for 6 mins, then refresh in iced water) Soak in soy for 30 minutes
20g thinly sliced mangetout or green beans
Cooked soba noodles
6 sliced spring onions
120g thinly sliced broccoli stalk & florets
12g picked coriander leaf
½ tsp toasted sesame seeds
1tsp toasted crushed peanuts (fried in the oil to intensify the flavour)
Place the drumsticks into a pan, cover with water and bring to a simmer. Skim the scum off and then place all the other ingredients in, but not the coriander, lemongrass or lime leaf & peel.
Bring to a simmer, then cook for approx. 40-50 minutes until tender. Add the lemon grass and coriander and cook for a further ten minutes.
Place the drumsticks into a colander and leave to cool for 15-20 minutes, then take off the skin and pick off and flake all the meat careful of the bones & cartilage so its nice & clean. Pass the stock off through a fine sieve.
Place all the noodles, veg, chicken & garnish neatly into the bowl as shown, place the egg into the bowl and season. Pour the stock over and finish with the toasted sesame seeds & coriander leaf.
6 chicken drumsticks
2 sticks of celery
1 leek, cut in half with the green top taken off and washed
3 bay leaves
2 whole red chillies, cut in half with seeds
Large pinch of toasted coriander seeds
Sprigs of thyme, parsley and coriander stalks, bashed and ripped
2 sticks of lemon grass, bashed and chopped
1 bulb garlic, cut in half with plenty of water to cover
Little fresh lime peel
Few dried chili flakes
5 dried or fresh lime leaf
Small bulb of thinly sliced ginger
15g coarse sea salt
Fresh black pepper
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
2 chicken breasts cut into 1cm thick strips 1cm (cut at an angel)
50g of the above peanut sauce to marinade
2g Maldon salt for the chicken breasts
Mix the above well and leave to marinade for as long as possible. Cook them in a slow oven at 160c for 10-12 minutes.
All the cooked chicken
½ cooked soya egg (soft boil an egg for 6 mins, then refresh in iced water) Soak in soy for 30 minutes
20g thinly sliced mangetout or green beans
Cooked soba noodles
6 sliced spring onions
120g thinly sliced broccoli stalk & florets
12g picked coriander leaf
½ tsp toasted sesame seeds
1tsp toasted crushed peanuts (fried in the oil to intensify the flavour)
Place the drumsticks into a pan, cover with water and bring to a simmer. Skim the scum off and then place all the other ingredients in, but not the coriander, lemongrass or lime leaf & peel.
Bring to a simmer, then cook for approx. 40-50 minutes until tender. Add the lemon grass and coriander and cook for a further ten minutes.
Place the drumsticks into a colander and leave to cool for 15-20 minutes, then take off the skin and pick off and flake all the meat careful of the bones & cartilage so its nice & clean. Pass the stock off through a fine sieve.
Place all the noodles, veg, chicken & garnish neatly into the bowl as shown, place the egg into the bowl and season. Pour the stock over and finish with the toasted sesame seeds & coriander leaf.
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