Soy-Braised Chicken Noodles

Nutrition per serve

Ingredients

• 2pcs spring onion
• 1pcs ginger
• 2clov garlic
• 1pcs carrot
• 200g Chinese broccoli
• 40g kecap manis
• 20ml rice wine vinegar
• 5g Chinese barbecue seasoning
• 2g chilli flakes
• 300g free-range chicken thigh fillets
• 150g vermicelli noodles
• 15ml soy sauce
• 5ml sugar

Method

1. Step 1 — Prep ingredients
   Cut 1 spring onion into 5cm lengths. Thinly slice the remaining spring onion on an angle. Thickly slice the unpeeled ginger. Firmly press the garlic using the flat side of the knife, then peel. Halve the carrot lengthwise and thickly slice on an angle. Cut the Chinese broccoli into 5cm lengths, keeping the stems and leaves separate.
2. Step 2 — Start braise
   Put the kecap manis, rice wine vinegar, Chinese barbecue seasoning and ¼ tsp chilli flakes in a small saucepan (if preferred, omit the chilli when cooking and serve it at the table). Add 250ml (1 cup) water, 1 tbs soy sauce and 1 tsp sugar and bring to a gentle simmer. Add the large pieces of spring onion, ginger, garlic, carrot and chicken.
3. Step 3 — Braise chicken
   Cover the saucepan, reduce the heat to low and cook, at a very gentle simmer, for 25 mins (it's important the liquid doesn't boil while cooking the chicken or it may become tough).
4. Step 4 — Cook noodles and broccoli
   When the chicken has cooked for 15 mins, bring a medium saucepan of water to the boil for the noodles and vegetables. Cook the noodles and Chinese broccoli stems in the pan of boiling water for 6 mins. Add the Chinese broccoli leaves and cook for a further 1 min or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
5. Step 5 — Shred chicken
   Remove the chicken from the braise and transfer to a board. Remove the ginger slices and discard (alternatively, leave the ginger in the braising liquid and let diners know not to eat the ginger pieces). Coarsely shred the chicken with two forks.
6. Step 6 — Get ready to serve
   Return the chicken to the braise and stir to combine. Divide the noodle mixture, chicken, carrot and some of the braising liquid among bowls. Scatter with the sliced spring onion and a pinch of chilli flakes*, if desired, to serve.

Allergens

Soy, Gluten, Sulphites, Wheat