Recipes
Chicken, mushroom & pak choi
Can be made suitable for vegetarians and vegans by substituting ingredients.
Makes: 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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