Credit to Harry Gray, one of our customers, who was so pleased with the result has kindly allowed us to share this fantastic recipe using our Pure Chicken Stock.
Ingredients:
(Serves 2)
500ml Chicken Stock
2 Full Chicken Legs (including thigh)
Soy Sauce
1 Sliced Shallot or Onion
4 Spring Onions (slice whites for cooking, and cut greens on a thin bias for garnish)
1 Tbsp Microplaned Ginger
1 Tbsp Microplaned Garlic
125g Shiitake Mushrooms
1 Tsp Very Easy Chilli or Diced Chilli
1 Lime
1 Tbsp White Miso
2 Portions of Noodles
1 Pak Choi, into individual stalks and then split down the middle lengthways
Method:
Brown chicken legs in 3 tbsp of oil, then cover in chicken stock (add a splash of water if needed to fully submerge the legs), season lightly with soy sauce and salt, then simmer gently for 40mins.
Once cooked, meat should be falling off the bone, let cool to room temperature in the stock before flaking the meat off the bone and discarding the bones. If you are doing this in advanced store the meat slightly submerged in the stock to keep juicy and fresh.
Sweat and slightly colour shallot and spring onion in a pan, a slight charring is okay at this stage as will add to the roasted flavours.
Add shiitake mushrooms and sweat down, then adding the garlic, ginger and chilli, and continue to sweat until all is soft and combined.
Add chicken stock to the pan keeping the chicken meat aside. Also adding zest of the lime and miso.
Bring to the boil and simmer for 5 minutes to infuse the broth.
Boil a pan of water and cook noodles by the packets instructions.
Just before noodles are cooked add pak choi to the stock.
Split the noodles between two bowls and layer the chicken on top of the noodles.
Season the stock with all the juice of the lime and some more soy sauce and salt if needed. You are looking for a spicy stock that is balance out by the sourness of the limes, with a deep savouriness from the miso and soy sauce in the background.
Pour the stock over the noodles and chicken, then garnish with the spring onion tops.
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