Chilli soy chicken with sesame noodles

Name: Chilli soy chicken with sesame noodles
Yield: Serves 4
Cuisine: Australia
Ingredients: 2 tablespoons torn basil leaves; ¼ cup shredded spearmint leaves; 250 g/8 oz somen noodles; 4 Japanese/Asian eggplants/aubergines; 40 ml/1¼ fl oz soy sauce; 2 cups watercress sprigs; 2 green onions/scallions, finely sliced; 2 green onions/scallions, finely sliced; 50 ml/1½ fl oz Chinese rice vinegar; 40 ml/1¼ fl oz lemon juice, strained; 4 teaspoons Sambal Bajak; 2 teaspoons sesame oil; 4 cloves garlic, finely chopped; 60 ml/2 fl oz Sugar Syrup or 2 tablespoons caster sugar; 60 ml/2 fl oz Sugar Syrup or 2 tablespoons caster sugar; 60 ml/2 fl oz mirin; 2 teaspoons white sesame seeds; vegetable oil; 8 cloves garlic; 3 litres/96 fl oz Red Braising Stock; 4 chicken thighs, cut in half at the joint; 1 teaspoon Sichuan Spice Salt; 4 Japanese/Asian eggplants/aubergines; 4 Japanese/Asian eggplants/aubergines

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

2 teaspoons white sesame seeds
vegetable oil
8 cloves garlic

Oceania
Australian
Australia
Pasta

Method

Dry-roast sesame seeds in a frying pan over gentle heat until just coloured. Cool and set aside.
Heat oil and shallow-fry garlic cloves until golden and softened. Drain on paper towel.
To make dressing, combine all ingredients. Set aside.
Bring stock to the boil in a stockpot. Put chicken pieces into stock, turn off heat and let chicken cook