Name: Soy-braised chicken with sesame noodles, eggplant, mint and watercress
Cuisine: Japanese
Ingredients: 40 ml strained lemon juice; 2 teaspoons sesame oil; 50 ml Chinese rice vinegar; 65 ml mirin; 60 ml Sugar Syrup; 4 cloves garlic, minced; 40 ml soy sauce; 1 teaspoon Chinese Spice Salt; ¼ cup spearmint leaves, shredded; 500 g dried somen noodles; 6 Japanese eggplants; 2 cups watercress sprigs; 2 tablespoons torn basil leaves; 3 green onions, finely sliced; 3 litres Chinese Master Stock; 2 teaspoons white sesame seeds; 12 cloves garlic; vegetable oil; 1 x 1.5 kg free-range, corn-fed chicken

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

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

Ingredients

12 cloves garlic
vegetable oil
2 teaspoons white sesame seeds

Method

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.
To make the dressing, combine all ingredients and set aside.
Bring master stock to a boil in a stockpot. Cut chicken into 8 pieces (2 drumsticks, 2 thigh joints and the breast frame c

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

Ingredients

Method

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