Recipes

Chicken, mushroom & pak choi

By BaxterStorey 08 Feb 2018

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.