Weeknight Staple with a difference
Munch Munch Munch
This is a perfect mid week meal. Few ingredients, little prep time and the fresh flavours pack a punch for the small effort that goes into the bowl of spicy goodness. I make this dish at least every fortnight, it’s so easy that you only need to read through the recipe the first time you make it. Takes no longer than 20 minutes all up too! And if you wish to make your own Chilli Jam I have a recipe for that here.
- 500ml Chicken Stock
- 2 birds eye chillies, sliced thinly (think matchsticks)
- 2 tbs ginger, finely sliced
- 2 tbs Chinese cooking wine
- 150g rice noodles
- Peanut oil and Sesame oil for frying
- 1 large chicken breast, finely sliced
- 1 tbs chilli jam
- 2 eschallots, finely sliced
- Handful of coriander leaves
- 1 baby bok choy, cut into large pieces (my add)
Place a small saucepan on the stove and bring the stock, chilli and ginger to a gentle simmer for about 10 minutes (now is a great time to slice the chicken).
Meanwhile place rice noodles in a large saucepan and cover with boiling water, simmer also until cooked. Strain.
In a frypan bring the oil to a high heat (smoking), then add the chicken pieces one by one so they have room to colour, and char a little. I like to work from left to right of the pan so by the time you fill out the pans space the chicken on the other side on the pan is almost ready to turn over, it’s easier to keep track of the meat’s cooking process.
Just before serving dunk the baby bok choy into the stock (it shouldn’t be in there any longer than it takes you to plate up or it’ll go soggy)
Place noodles in a large bowls, ladle over the broth (keep the chilli in ginger there, no need to strain), spread the baby bok choy around the bowl and pile up the chicken. Garnish with eschallots and coriander.
Handy Hint: Don’t forget to make sure the oil is super hot – almost smoking to get that nice little char. Also if you wish to to make your own Chilli Jam Recipe click here.
From Donna Hay’s Cook Book Simple Dinners.