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

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

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

Oceania
Asia
China
Japan
Australia
Pasta
Mediterranean

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