Korean Braised Chicken with Rice Noodles

Name: Korean Braised Chicken with Rice Noodles
Prep time: 35 min
Total time: 35 min
Yield: Serves 4
Cuisine: Korean
Ingredients: 1 tbsp oyster sauce; 2 spring onions; ½ red chilli; 100 ml/3½fl oz/generous ⅓ cup chicken stock; 550 g/1lb 4 oz boneless, skinless chicken thighs; 1 small handful of coriander leaves; 2 tbsp brown sugar; 3 tbsp rice wine or dry white wine; ½ tsp ground ginger; 200 g/7 oz vermicelli rice noodles; 70 ml/2¼fl oz/generous ¼ cup soy sauce; 2 dried red chillies; 1 courgette; 1 onion; 4 garlic cloves; 1 carrot; ½ tsp freshly ground black pepper; ½ tbsp sesame oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

Mighty Spice Express Cookbook

By John Gregory-Smith

Published 2013

About

All Korean food should have a balance of five colours – black, white, yellow, green and red. Here, the black is from the soy, the white from the chicken, yellow from the noodles, green from the coriander and red from the chillies.

Ingredients

550 g/1lb 4 oz boneless, skinless chicken thighs

Asia
Korea
Main course
Street Food
Spicy

Method

CHUCK THE CHICKEN in a large, shallow flameproof casserole and pour over the soy sauce, oyster sauce, rice wine, sesame oil, brown sugar, ground ginger and black pepper. Crack open the dried chillies and throw them into the casserole, then peel and crush in the garlic. Mix everything together really well and heat over a medium heat.

PEEL AND ROUGHLY SLICE the onion, then peel the carrot