Recipe Raphaella Frame

House and Leisure Food - - CONTENTS -

4 skin­less, bone­less

chicken breasts 1,5 litres chicken stock 1 litre wa­ter 250g udon or egg noo­dles sesame oil 1T fish sauce 2T soy sauce 2T lime juice 4 gar­lic cloves, sliced 1 le­mon grass stalk, chopped 1 thumb-sized piece of

ginger, finely sliced 2 red chillies, de­seeded

and finely chopped 125g baby corn, chopped 100g sugar snap peas,

sliced di­ag­o­nally 3 spring onions, chopped 125g pak choy a large hand­ful of

co­rian­der leaves

Serves 8

Place the chicken breasts in a large pot with the stock and wa­ter, and bring to the boil. Im­me­di­ately re­duce the heat to a sim­mer and poach the chicken for about 15 min­utes, un­til cooked through. Re­move and shred the meat. Set aside.

Cook the noo­dles ac­cord­ing to the packet in­struc­tions. Drain and add the sesame oil, toss­ing to coat.

Add the fish and soy sauces and lime juice to the poach­ing liq­uid. In­crease the heat, add the gar­lic, le­mon grass, ginger and chilli, and bring to the boil. Re­duce the heat and sim­mer for 15 min­utes. Add the baby corn, sugar snap peas and spring onions. A few min­utes be­fore serv­ing, add the pak choy and co­rian­der leaves. Add the noo­dles and shred­ded chicken and serve hot.

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