Dis­cover the de­lights of Asia

Rutherglen Reformer - - Cooking Matters -

Ruther­glen’s very own Masterchef con­tes­tant, David Banks, will be of­fer­ing up his tips and recipes for Re­former read­ers in fu­ture edi­tions of the pa­per.

This week, he shows us how to tackle an old favourite - Asian Chicken Stir Fry.

For more tips and recipes, you can fol­low David on Twit­ter at www.twit­ter.com/Glas­gow_Munchy

If you have been lucky enough to travel around south east Asia then you may very well have ex­pe­ri­enced the plea­sures of Asian street food.

Pic­ture a busy sub­urb with a wee lo­cal man push­ing round a cart re­sem­bling a mod­i­fied wheel­chair, equipped with ‘luxury’ add-ons such as a gas burner and sunken pot full of chicken stock.

You stop him, point and nod at the fresh in­gre­di­ents he has on his board and pro­ceed to watch the magic un­fold. He doesn’t whip out a magic sa­chet of black bean sauce from the Co-op or a big bru­tal jar of sweet and sour sauce, he com­bines a bunch of in­gre­di­ents that are easy on the eye, stom­ach, pal­let…and wal­let.

The num­ber one thing in an Asian soup is the qual­ity of the stock.

An Asian stir fry is a bit dif­fer­ent in that each in­gre­di­ent is more eas­ily iden­ti­fi­able as they haven’t been soaked in a bath of cooking liquor. Be­cause of this it is more im­por­tant that the in­gre­di­ents are fresh, com­pared with mak­ing a soup which is of­ten a sure made method of sav­ing old veg and meat.

This recipe would prob­a­bly rank about one out of five on the dif­fi­culty scale and is as ther­a­peu­tic to make as it is de­li­cious to eat.

I have added a few in­gre­di­ents that the lo­cal street chefs of Bangkok may not have ac­cess to!

(feeds four for din­ner)

Step 1

Take eight bone­less, skin­less chicken thighs and mari­nade in honey, soy sauce, fish sauce, salt and pep­per for half an hour.

At the same time, mix a hand­ful of dried porcini mush­rooms with a cup of boil­ing wa­ter and al­low to sit for the same length of time. The mush­room stock you get from this is un­be­liev­able.

Chop the chicken and mush­rooms in to bite sized chunks and set aside.

Step 2

Boil enough noodles for four peo­ple and in a small fry­ing pan, add three beaten eggs to make a small omelette. Sea­son eggs with salt and pep­per. Turn off heat and leave both in their re­spec­tive pans.

Step 3

To a hot wok add a gen­er­ous amount of sesame seed oil. Add the chicken (with the mar­i­nat­ing juice), a chopped medium sized onion, three cloves of gar­lic, a thumb-sized piece of gin­ger, a whole red chilli, a tea­spoon of Chi­nese five spice and the porcini mush­rooms.

I tend to scrape the skin of the gin­ger off with a spoon as there is in­tense flavour just un­der­neath which is lost when you hack away at it with a knife.

Once the chicken is al­most cooked, add the noodles, porcini stock and stir in the wok for two min­utes. Re­move wok from heat and set aside.

Step 4

Divide the noodles in to 4 bowls and sprin­kle chopped co­rian­der, spring onions, chopped peanuts and the juice of a lime on top of each. Neatly slice the egg and place on top with a splash of soy sauce.

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