Soy-braised chicken with sesame noodles, eggplant, mint and watercress

Preparation info
    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

A warm noodle salad that balances restrained flavours and textures, leaving the palate feeling clean and light.


  • 12 cloves garlic
  • vegetable oil
  • 2 teaspoons white sesame seeds


  1. Shallow-fry garlic cloves in oil until golden and softened, then drain on paper towel. Dry-roast sesame seeds over gentle heat until just coloured, then cool. Set aside.
  2. To make the dressing, combine all ingredients and set aside.
  3. Bring master stock to a boil in a stockpot. Cut chicken into 8 pieces (2 drumsticks, 2 thigh joints and the breast frame c