I tried as hard as I could to include ALL my favorite recipes into this action-packed lesson - and succeeded in squeezing in no less than 9 Delicious! dishes into our limited workshop time - but would have liked to have given you even more.
I therefore decided that this newsletter would be the perfect forum to share a few more Asian gems and invite you to work wonders with your wok and wow diners with this easy to prepare, fresh and flavorful gingered chicken and noodle dish.
BANGKOK IN A BOWL GINGERED CHICKEN & NOODLES
3 chicken breast fillets, cut in wide strips
2 cups green beans, halved
2 tablespoons fresh grated ginger
4 spring onions, chopped
1 star anise
2 tablespoons soya sauce
4 cups chicken stock
Large handful rice noodles
1: Place the stock, ginger, spring onions, star anise and soya sauce in a deep frying pan or wok over medium heat and allow to simmer for 3 minutes.
2: Add the chicken breast strips and simmer for 10 minutes then remove from pan and set aside.
3: Add the beans and allow to cook for 6 minutes or till just tender then add the rice noodles and allow to cook a few minutes till soft.
4: Return the chicken to the pan to heat through and then serve in deep bowls with a spoon on the side to enjoy the delicious ginger broth.
COOK'S NOTES: Star anise looks like a little woody flower and is sold at any spice shop or a spice counter at large supermarkets. I use Knorr 'Taste Of Chicken' stock cubes and would use 2 cubes for the 4 cups of stock needed.