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Recipes

Chicken, Mushroom & Pak Choi

By BaxterStorey 08 Feb 2018

10 portions 

Ingredients                                           
5x140g chicken breasts
1g salt
1g cracked black pepper
500g farro (1kg cooked weight)
100g unsalted peanuts, chopped
30ml rapeseed oil
150g onions, sliced
150g shiitake mushroom caps, sliced
300g button mushrooms, finely chopped
15g fresh ginger, peeled and finely sliced
400g baby pak choi, cut into wedges
2ltr chicken stock (30g bouillon powder)
70g radish, thinly sliced
45ml soy sauce
15ml white rice vinegar
15g honey
20g fresh coriander leaves
 
Method
Pre-heat the oven to 170°C
Season the chicken with salt and pepper
Place in the bottom of the steamer for 10-15minutes, until cooked through and the juices run clear (+75°C)
Cook the farro in boiling water for 10 minutes
Dry roast the peanuts in the oven for 5-10 minutes, stir occasionally to ensure they don’t burn
Heat 10ml of rapeseed oil in a pan, gently fry the onions, mushrooms and ginger
Blanch the pak choi in a steamer for 3 minutes
Prepare and heat the stock
In a bowl, mix together the farro, onions, radish, mushrooms, 20ml of rapeseed oil, soy sauce, rice vinegar, honey and peanuts
 
Building the Dish
In a bowl, serve 200g of faro and vegetable mix with half a sliced chicken breast and 40g of pak choi. To finish, pour 200ml of chicken stock into the bowl, garnish with picked coriander leaves.
 

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