Quantities are for two.
1. Grate and squeeze the juice from a two inch piece of ginger. Mix with the juice squeezed from 1 lemon and 1tsp mirin or sugar.
2. Cut two organic chicken breasts into bite size pieces and mix in with the juices. Add a few twists of white pepper and set aside to marinate.
3. Bring a large pot of water to a boil for the noodles.
4. Warm 1.5 tbsp sunflower oil and 1/2 tbsp sesame oil in a frying pan. Cut half a block of medium firm organic tofu into 1 inch cubes and add to the warm oil. Cook until starts to turn gold, stirring and turning frequently to avoid sticking.
5. Add the chicken and all the marinade to another pan and bring to a gentle simmer and allow to poach.
6. Trim a large handful of green beans. Set aside.
7. Trim 8 pieces of gai lan and chop into 1 inch pieces. Set aside.
8. Grate 4 large cloves of garlic. Set aside.
9. Combine 1 tbsp hoisin sauce, 2 tsp sambal oelek, 1 tbsp soy sauce. Set aside.
10. When the tofu is staring to colour add the green beans and toss in the oil. Add the hoisin mixture and bring to a simmer and allow to reduce to a glaze.
11. When the chicken is almost cooked stir in the gai lan, garlic and a splash of soy sauce. Raise the heat a little and allow the gai lan to cook for a few minutes and the marinade to reduce slightly.
12. When both chicken and tofu are cooked remove from heat and put noodles in the pot of boiling water and cook for about 3 minutes or according to the instructions.
13. Strain the noodles and place on a serving dish. Top with the chicken and gai lan and all the sauce. Place the tofu and beans on a separate plate and serve along side the chicken and noodles.
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