Recipes
Date posted: 01/11/2021
Ingredients
| Farmstead chicken thigh boneless skinless 80-100g | 2 pieces |
| Banana shallots large | 40g |
| Garlic prepared | 5g |
| Plum tomato | 100g |
| Root ginger | 8g |
| Green chillies | 5g |
| Spring onion trimmed | 0.1 pieces |
| Lee Kum premium dark soy sauce | 60ml |
| Everyday Favourites Chinese five spice | 5g |
| Gustoso multi use tomato base | 50g |
| La Espanola pre olive oil glass | 20ml |
| Prep premium toasted sesame oil | 5ml |
| Wing yip rice noodles (5mm) | 100g |
| Tate & Lyle caster sugar drum | 25g |
| Everyday Favourites salted peanuts | 15g |
Method
- Peel and slice the shallots and then set them to one side.
- Crush the garlic and grate the ginger. Dice the plum tomato. Set all of these to one side.
- Blanch and refresh the noodles.
- Heat a large frying pan and add the oils. Quickly fry the shallots with the crushed garlic and ginger.
- Add the chicken thigh and five spice, and cook until the chicken is browned.
- Add the soy sauce and sugar, and cook down. Then add the diced plum tomato, gustoso sauce, and turn the heat down.
- Cook until the chicken is cooked through, and the sauce has reduced down by half.
- Warm the noodles and top them with chicken, crushed peanuts, fresh sliced spring onion and green chilli.
- Serve with pickled carrots, sesame seeds and garlic oil. Finally, sprinkle some chilli flakes over the top for a bit of extra spice.
Find more recipes on our 2023 international food trends page.