Discover the delights of Asia
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)
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.
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.
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.
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.