Poached chicken and noodle pot
Posted on May 28th, 2013
This is a tasty, healthy light mid-week dinner that goes well with Chardonnay. I served this with a Fleur du Cap Chardonnay. The winemaker describes it as “displaying beautiful toasty aromas on the nose with hints of melon and citrus fruit. It is dry with a well-balanced weight that demands attention. Lovely nut, butterscotch and vanilla oak, support a zesty palate packed with apple and citrus flavours. The wine has a fascinating long finish.” I went to a tasting with Jean Smullen recently; she is a big fan of Chardonnay and pinpointed the Fleur du Cap as outstanding in its field and excellent value for money.
Serves 4, takes half an hour.
4 skinless chicken breasts
3 garlic cloves, crushed
5 cm of fresh ginger, grated
1 red onion
1 lemongrass stalk, trimmed and very finely sliced
1 litre of chicken stock
400g (or four nests) of noodles (I prefer egg, but you can use rice noodles either)
A small head of broccoli, broken into small florets
A small bunch of coriander, chopped (I keep the stems in – they have loads of flavour)
50g of toasted sesame seeds.
1. Heat the oil in a large saucepan over a medium high heat and brown the chicken on both sides. Reduce the head and add the garlic, ginger, onion, chilli and lemongrass and cook for 2 more minutes. Add the stock and gently simmer for 12 minutes until the chicken is cooked, then remove the breasts and keep warm.
2. Add the noodles and the broccoli to the saucepan and cook for two minutes.
3. Slice the chicken finely, divide the noodles and the broccoli between the four bowls and then top with the chicken, coriander and sesame seeds. Ladle over the hot chicken broth from the pan and serve with a glass of chilled Chardonnay.