Clean fresh flavours high­light dish

Asia a foodie’s heaven

Central Otago Mirror - - FEATURES -

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

Method

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.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.