Drunken chicken with Shandong ramen noodles

AT A GLANCE

  • Serves 4 - 6 people

  • 1 litre (4 cups) chicken stock
  • 250 ml (1 cup) Shaoxing wine
  • 2 spring onions, green ends coarsely chopped, white ends thinly sliced
  • 6 thin slices ginger
  • 1 free-range chicken, jointed
  • 400 gm thin Shandong ramen noodles (see note)
  • To taste: freshly sliced small red chillies
  • To taste: soy sauce
  •  
  • Spring onion and ginger oil
  • 2 spring onions, thinly sliced
  • 20 gm (4cm piece) ginger, cut into julienne
  • 2 tbsp grapeseed oil
01   Combine stock, Shaoxing wine, white of onions, ginger and chicken in a saucepan and bring to the boil. Reduce heat to medium, cover and simmer until chicken is cooked through (20 minutes).
02   For spring onion and ginger oil, combine ingredients in a bowl and set aside.
03   Meanwhile, cook noodles in boiling water until tender (4-8 minutes). Drain and transfer to bowls.
04   Spoon chicken and broth over noodles, season to taste with chilli and soy sauce, sprinkle with green ends of onion and serve with spring onion and ginger oil to the side.

Note Shandong noodles are available from Asian grocers.

Topics:

CHICKEN, GINGER, NOODLES, CHILLIES, AUTUMN, FAST, CHINESE, MAIN

Recipe:

LISA FEATHERBY

Photography:

JOHN PAUL URIZAR

Styling:

VANESSA AUSTIN AND LISA FEATHERBY

FEATURED IN

May 2014

May 2014

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