“ASIAN PENICILLIN”
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ASIAN PENICILLIN STOCK
1.6kg chicken
Small bunch coriander (20g)
50g root ginger, sliced
Head of garlic, cut in half horizontally
1 red chilli, sliced
1 onion, roughly chopped
1 tbsp fish sauce (nam pla)
10 black pepper corns
2 star anise
Method:
Put the chicken in a lidded pan large enough to allow you to cover the chicken with cold water. Add all the other ingredients.
Cover the pan and bring to the boil. As soon as it starts boiling, turn the heat down so that the liquid simmers very gently (the water should be just moving). After 30 minutes, turn off the heat, and leave the chicken to cool in the stock for at least 2 hours, or ideally until completely cool (this is important as the residual heat will continue to cook the chicken).
Take the chicken out of the stock and when cool, remove the skin and bones. Strain the stock and discard the vegetables and flavourings.
The stock and chicken will keep for 3 days in the fridge. The stock freezes well –save freezer space by reducing it right down and diluting the concentrated stock when you defrost it.
ASIAN PENICILLIN CHICKEN NOODLE SOUP
Serves 4
1 litre Asian Penicillin chicken stock
400g cooked chicken, shredded
3 tbsp soy sauce
1 tsp caster sugar
2 star anise
2 cinnamon sticks
2 tbsp mirin or dry sherry
250g noodles – use any type – egg, rice, soba etc
100g beansprouts
100g sugar snap peas
½ red pepper, finely sliced
4 spring onions, sliced
1 red chilli, deseeded and finely sliced (or add more for extra heat)
Small bunch (20g) coriander, roughly chopped
1 tsp sesame oil
Method:
Put the stock, soy sauce, sugar, star anise, cinnamon sticksand mirin into a large saucepan and bring to the boil. Add the sugar snaps, red pepper, bean sprouts, spring onions, chicken and chilli. Reduce the heat and simmer for a couple of minutes until the vegetables are tender and the chicken is heated through. Remove from the heat.
Meanwhile, cook the noodles as per the packet instructions.
Take four deep bowls and divide the noodles between them. Add the chopped coriander and then pour over the hot soup and finish with a drizzle of sesame oil.
HERBY CHICKEN SALAD
Serves 4
120g mixed salad leaves (rocket & watercress are great for this salad)
75g frozen peas, defrosted
75g sugar snap peas (or mange tout or green beans), halved
100g cherry tomatoes, halved
½ cucumber, cut into chunks
1 avocado, cut into chunks
Dressing:
20g mixed soft herbs (eg coriander, min, parsley, basil)
½ green chilli, deseeded and finely sliced
1 clove garlic, crushed
1 tbsp lemon or lime juice
4tbsp oil oil
400g Asian Penicillin poached chicken, shredded
Method:
Put the salad leaves and all the vegetables into a large salad bowl. Make the dressing by simply whizzing all the dressing ingredients together in a mini food processor or using a stick blender. Season to taste with salt and pepper.
Add the dressing to the salad leaves and toss well. Top with the shredded chicken and serve.