This recipe comes with thanks to Marion’s Kitchen via the delightful Susan Williams, who tells us again and again that food is all about enjoyment. Thanks Susan, and you might also like to check out our Spring Newsletter for another of Susan’s cooking suggestions.
This dish is light enough but deliciously warming for this time of year, a perfect transition from heavy winter casseroles to summer salads.
- 1 whole free range chicken
- 1 bunch coriander (with roots and leaves), carefully washed
- 10 garlic cloves
- 1 tsp black peppercorns
- 4 Tbsp vegetable oil
- 1 cup dark soy sauce
- ¼ cup fish sauce
- 1 Tbsp sugar
- 5 whole star anise
- cooked thin egg noodles
- 2 bunches bok choy, thinly sliced
- coriander leaves
- sliced red chillies
- sliced spring onion
Cut off coriander roots about 4cm along the stem. Reserve coriander leaves for garnish.
Place coriander roots, garlic and peppercorns in a mortar and pestle and pound to a paste (you could also do this in a food processor).
Heat oil in a pot large enough to hold the chicken. Fry paste for 1 minute or until fragrant. Add the whole chicken and brown on each side for 2 minutes. Add soy sauce, fish sauce, star anise, sugar and 6 cups of water.
Gently simmer for 90 minutes turning chicken over halfway. Remove chicken from stock. Remove breast meat and slice. Shred remaining meat and discard any bones. Strain poaching liquid and reserve.
To serve, divide cooked noodles and bok choy among serving bowls. Top with chicken meat. Reheat reserved poaching liquid and season with extra soy sauce and fish sauce to taste. Ladle the poaching liquid over chicken, noodles and bok choy. Top with coriander leaves, red chillies and spring onion.