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Chinese poached chicken and noodles
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2 skin-on chicken breasts
125g dried fine egg noodles
1 garlic clove, finely chopped
30g fresh root ginger, finely shredded
1 tbsp chopped red chilli
4 tbsp light soy sauce
3 tbsp Chinese rice vinegar
1 tbsp light brown soft sugar
½ cucumber, peeled and cut into thin batons
3 radishes, thinly sliced
2 salad onions, finely chopped
small handful coriander leaves
2 tbsp toasted peanuts, chopped
1. Bring a small saucepan of water to the boil. Add the chicken and simmer for 5 minutes. Turn off the heat, cover and leave for 20 minutes. Meanwhile, cook the noodles for 1-2 minutes in simmering water, then drain. Mix the garlic, ginger, chilli, soy sauce, vinegar and brown sugar; set aside.
2. Lift the chicken from the water, remove and discard the skin, then slice. Serve the noodles topped with the chicken, cucumber, radishes, salad onion, coriander and peanuts, spooning over the dressing.
Typical values per serving:
This recipe was first published in August 2018.
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