Chicken Asian

Soy-braised chicken and noodles

Name: Soy-braised chicken and noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: /asian
Ingredients: 1.5kg chicken ‘lovely’ legs; 5cm piece (25g) ginger, thinly sliced; 3 garlic cloves, thinly sliced; 2 spring onions, cut into 5cm pieces; 1/4 cup (60ml) Chinese rice wine (shaohsing – from Asian food shops); 1 tbs each sunflower and sesame oil; 1/4 cup (60ml) dark soy sauce; Pared zest of 1/2 an orange; 2 star anise; 1/4 cup (60ml) runny honey (we used Woolworths Macro); 1/2 cup (125ml) rice wine vinegar; 2 tbs raw caster sugar; 4 baby cucumbers (cukes), thinly sliced; 270g soba noodles; Baby shiso, to serve

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by Charlotte Binns-McDonald

Feb 28, 2018

Braise the chicken ahead of time to improve the flavour of this classic comfort food dish.

1.5kg chicken ‘lovely’ legs
5cm piece (25g) ginger, thinly sliced
3 garlic cloves, thinly sliced
2 spring onions, cut into 5cm pieces
1/4 cup (60ml) Chinese rice wine (shaohsing – from Asian food shops)
1 tbs each sunflower and sesame oil
1/4 cup (60ml) dark soy sauce
Pared zest of 1/2 an orange
2 star anise
1/4 cup (60ml) runny honey (we used Woolworths Macro)
1/2 cup (125ml) rice wine vinegar
2 tbs raw caster sugar
4 baby cucumbers (cukes), thinly sliced
270g soba noodles
Baby shiso, to serve

Method

1.

Combine chicken, ginger, garlic, spring onion and rice wine in a bowl and stand for 10 minutes to marinate.
2.

Heat oils in saucepan over high heat. Remove chicken from marinade, reserving marinade. Add chicken to pan and cook for 2 minutes each side or until browned. Add reserved marinade, soy, orange zest, star anise, honey and 1/4 cup (60ml) water, and bring to a simmer. Cover and cook, stirring occasionally, for 15 minutes or until chicken is cooked through (chicken can be stored, covered and chilled, for up to 3 days or, frozen, for up to 3 months).
3.

When ready to serve, combine vinegar and sugar in a bowl, stirring until sugar is dissolved. Add cucumber and stand for 10 minutes to pickle slightly.
4.

Meanwhile, cook noodles according to packet instructions. Drain.
5.

Divide chicken, braising liquid, noodles and pickled cucumber among bowls. Scatter over shiso to serve.