Day: December 24, 2019

The recipe so nice I posted it twice.

2 chicken thighs
200g short grain or jasmine rice
handful of pea shoots
1 carrot, grated or julienne
1 green onion, finely chopped
2 tbsp teriyaki sauce

To marinade chicken: fresh lemongrass, splash of veg oil, splash of lime juice
To garnish: sprinkle of sesame seeds.

1. marinade chicken thighs for 1 hour before placing in a hot oven until cooked through (200C for 20 minutes)
2. cook rice whilst chicken is cooking
3. add rice to bowl, and place sliced chicken gently on top
4. drizzle teriyaki sauce over the chicken
5. add fresh pea shoots, carrot and green onions to dish
6. garnish with sesame seeds and serve

500ml chicken stock
1/2 tsp Sambal oelek (adjust to taste)
150g good egg noodles
1 chicken breast, marinated
handful of beansprouts
1/4 red onion, finely sliced
1 scallion, chopped
1 fresh red chili, slicedto marinade chicken: 2 tbsp soy sauce and 1 tsp of freshly grated ginger
to garnish: a few sprigs of coriander, 1/4 lime

1. marinade chicken breast for 1 hour before placing in a hot oven until cooked through (200C for 20 minutes)
2. cook egg noodles in pan of boiling water (follow packet instructions)
3. once noodles are cooked, drain and place into ramen bowl
4. add sambal and chicken stock, then stir to separate noodles
5. slice cooked chicken at 45°, placing gently on top of the noodles
6. add freshly chopped ingredients to the dish and garnish with lime + sprigs of coriander