Clean fresh flavours highlight dish
Asia a foodie’s heaven
Hello readers, my name is Bec Stanley and I was one of the finalists on the recent Masterchef NZ series.
I am stoked to be given the opportunity to share some of my favourite recipes, old and new, with you fine folk, and look forward to hearing what you think of them! I recently returned from living overseas for the past 15 years, many of them spent in Asia. I absolutely fell in love with the cuisine there. The diversity of herbs, spices and flavours make it a foodie’s heaven.
I first ate the dish below in our early years in Singapore, bought from one of our local hawkers in the Katong area. It’s morphed over the years into the dish you see below.
It is one of my favourite Asian dishes to cook. It has clean, fresh flavours and is a light fat-free way to cook. By poaching the chicken in a fragrant stock, it not only enhances the flavour, but also ensures it retains its moisture.
This is a versatile dish where you can substitute the chicken for a variety of other products such as salmon, beef, pork balls or fresh Asian greens. It’s also a dish the kids love (with less chilli) and a great way to introduce Asian flavours to your children.
Poached Fragrant Chicken Broth with Coriander and Ginger Ingredients
2 free range chicken breasts 2 bunches of bok choy 600ml good quality chicken stock 2 thumb size pieces of ginger 2 cloves of garlic thinly sliced 3 Tbsp soya sauce 1.5 Tbsp Chinese Red Vinegar (can substitute with Rice Wine Vinegar) 3 Tbsp Peanut Oil 1.5 Tbsp Sesame Oil 2 spring onions sliced 1 coriander root cleaned (optional for the stock) 2 bunches of coriander chopped 1 red chilli sliced thinly
pack of Trident flat rice noodles
1. Trim any fat off the chicken breast. Bring chicken stock to the boil along with one piece of the ginger sliced, a few of the ends of the spring onion roughly chopped, and some bruised fresh coriander roots ( bruise by pounding with the end of your knife).
2. Meanwhile, slice the root end off the bok choy, separate the leaves and wash thoroughly. Gently steam these in a fry pan with a half a cup of water.
3. Place chicken in the stock once boiling, and poach for about 8 minutes depending on the size of the breast. Once cooked, remove from the heat and rest till you are ready to serve.
4. To make the sauce, julienne one of the pieces of ginger, add to bowl with the thinly sliced garlic, chilli and spring onions. Mix in the soya sauce and vinegar.
5. Heat the peanut oil and sesame oil in small pan, pour into the sauce, be careful not to overheat this as will give a bitter taste. Add chopped coriander to the sauce just before serving so as not to wilt it.
6. Cook your flat rice noodles for 2-3 mins as per packet instructions.
7. You are now ready to plate up. Diagonally slice chicken. Place the noodles in bowl, place bok choy on top, then the sliced chicken. Pour first, the fragrant stock then the sauce over the chicken. Garnish with coriander.
8. Serve with chopsticks, a Chinese soup spoon and a glass of Mt Rosa Reisling. – Serves 2.
Delicious Thai: Poached fragrant chicken broth.