Serves: 6
INGREDIENTS
Chicken
4 teaspoons soy sauce
2 teaspoons sugar
2 cloves garlic, crushed
2 single chicken breasts
100 grams cellophane noodles
Soup
1 litre good chicken stock
3 tablespoons chopped coriander stalks
1 tablespoon finely chopped fresh ginger
4 kaffir lime leaves
1 long red chilli, seeded and thinly sliced
1 stalk lemongrass, crushed with a rolling pin
3 shallots, thinly sliced
1 ½ cups thinly sliced button mushrooms
400 ml coconut cream
3 tablespoons fish sauce
4 tablespoons lime juice
coriander leaves to garnish
METHOD
Preheat the oven to 180°C.
Put the chicken in a small roasting dish. Mix the garlic, sugar and the soy sauce and coat the chicken well. Place in the oven and roast until the chicken is cooked. Add a little water to the pan if it starts to catch on the bottom. Remove from the oven, cover and leave to rest.
Put the noodles in a bowl and cover with boiling water. Soak until they are soft. Drain well, toss in a little vegetable oil and set aside.
Place the chicken stock, coriander, ginger, kaffir lime leaves, chilli, lemongrass and the shallots in a saucepan. Bring to the boil and simmer for 10 minutes. Add the mushrooms and coconut cream and simmer for 3 minutes. Discard the lemongrass. Add the fish sauce, lime juice and the soaked noodles and bring to the boil.
Divide the soup and noodles between warm serving bowls. Slice the chicken and place on top. Garnish with coriander.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.