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Chicken, mushroom & pak choi

By BaxterStorey 08 Feb 2018

Can be made suitable for vegetarians and vegans by substituting ingredients.

Makes: 10 portions. 


  • 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


  1. Pre-heat the oven to 170°C.
  2. Season the chicken with salt and pepper.
  3. Place in the bottom of the steamer for 10-15minutes, until cooked through and the juices run clear (+75°C).
  4. Cook the farro in boiling water for 10 minutes.
  5. Dry roast the peanuts in the oven for 5-10 minutes, stir occasionally to ensure they don’t burn.
  6. Heat 10ml of rapeseed oil in a pan, gently fry the onions, mushrooms and ginger.
  7. Blanch the pak choi in a steamer for 3 minutes.
  8. Prepare and heat the stock.
  9. 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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