Cooking Time: 30 Minutes
Ingredients (Serves 2)
- 2 Servings Hand Folded Noodles
- 3 large chicken legs
- 3 slices ginger
- 7-8 stems of scallions (3 for the scallion oil, 3 finely chopped, 1-2 for the steam chicken)
- 5 cloves garlic, finely chopped
- 3 small red chillies, finely chopped (optional)
- 2 tbsp roasted sesame seeds
- ¼ cup avocado oil or vegetable oil
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp honey
- Preferred greens
- More scallions and crispy chilli oil for garnish
Instructions
Steam the Chicken
1. Place a smaller heatproof bowl upside down in the centre of a large flat bowl. Arrange 3 chicken bone-in legs around the upside-down bowl and place on a few slices of ginger, 2 stems of chopped scallions and steam until chicken fully cooked.
2. When the chicken is done, there should be the most delightful golden chicken broth under that little upside-down bowl. Release it and it will flood the larger plate.
3. Discard the ginger, spring onion and keep that broth aside.
4. Shred the chicken while cold, ready for the sauce.
For the Noodles and Sauce
1. Cook the Noodles: Add the noodles to approximately 1000ml of boiling water. Cook according to packet instructions.
2. Make a fragrant scallion oil: While the noodles are cooking, slowly fry 3 stems of scallions in avocado oil or vegetable oil until they’re charred and fragrant.
3. Aromatics: Pour hot scallion oil over finely chopped scallion + garlic + chilli + sesame in a bowl.
4. Combine: Add the concentrated chicken broth into the sauce. Season with soy sauces and honey, gently mix through.
5. Mix: Place the cooked noodles in a serving bowl, add the shredded chicken on top with preferred greens.
6. Toss: Pour sauce generously over the noodles, chicken and greens and toss until well coated in sauce.
7. Toppings: Garnish with chopped scallions and crispy chilli oil if preferred.
8. Serve: Serve immediately while warm or enjoy cold for a different experience.