Description
Recommended Equipment
- sharp knife
- cutting board
- medium bowl
- medium pot
- oven
- sieve
- small pot
Ingredients
Units Scale
BROTH
- 1 liter vegetable stock (homemade or store-bought)
- 1 yellow onion
- thumb-width piece of ginger
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 2 tsp lemongrass oil (or any other oil you like)
- 1 tsp rice vinegar
- 2 garlic cloves
- 1 tbsp fish sauce
- 2 anise stars
- 1 cinnamon stick
- 2 cloves
- 1 cardamom capsule
- 1/2 tsp cilantro seeds
- 500 grams boneless, skin-on chicken thighs
- 2 tbsp broth
- 2 garlic cloves
- 1.5 tsp Chinese Five Spice
- 1 tsp rice vinegar
- 1/2 tsp sesame oil
- 3 tbsp lemongrass oil (or any other oil you like)
- 1 tbsp honey
- a piece of ginger
- 1/2 tsp finely grated black pepper
- juice from half a lemon
- 1 tbsp dark soy sauce
- 4 king oyster mushrooms
- 1 tbsp lemongrass oil (or any other oil you like)
- 1 tbsp soy sauce
- 1 bok choi
- 80 grams glass noodles
- 2 tsp lemongrass oil (or any other oil you like)
- fresh cilantro
- lime
- fresh chili
- green part of spring onions
Instructions
PREPARATIONS
- Here is the recipe for the lemongrass oil. You’ll need about 1/4 of the amount for this recipe.
- Here is the recipe for the vegetable stock. You’ll need one liter of it for this soup but do not add salt.
- Here is the recipe for the Chinese Five Spice. You’ll need about half of it for this recipe.
INSTRUCTIONS
- Rinse the chicken thighs and pat dry with paper towels. Set aside.
- For the marinade, peel the garlic cloves and ginger and grate them into a shallow dish. Add Five Spice Seasoning, pepper, honey, rice vinegar, sesame oil, lemongrass oil, lemon juice, and dark soy sauce. Mix well.
- Rub the chicken thighs with the marinade on all sides. Refrigerate for 30 minutes.
- Meanwhile, prepare the broth. Quarter the onion, peel and halve the garlic clove, and slice the ginger with the skin on. Set aside. In a medium pot, roast star anise, cinnamon stick, cardamom capsule, coriander seeds, and dried cloves on medium heat for 1-2 minutes until fragrant. Add a bit of sesame oil and lemongrass oil, then add the onion, garlic, and ginger. Fry for about 5 minutes. Add the vegetable broth and simmer with the lid on for 30 minutes.
- Meanwhile slice the king oyster mushrooms lengthwise into thick slices and place them on a baking sheet lined with parchment paper. Drizzle with lemongrass oil and soy sauce, then roast in the oven at 250°C / 480°F for 20 minutes.
- Strain the broth through a fine mesh strainer and toss the spices. Pour the broth back into the pot and keep it warm on low heat and add soy sauce, rice vinegar and fish sauce.
- Remove the mushrooms from the oven and set aside. Place the chicken in a small baking dish, skin side up, and add 2 tbsp of the broth to the remaining marinade. Spread the marinade on the chicken and roast in the oven at 200°C for 35 minutes.
- Prepare the toppings. Break off the bok choy leaves from the stem, wash, and halve lengthwise. Coarsely chop the cilantro, slice the fresh chili into rings, and cut the green part of the scallions into thin strips.
- Bring a small pot of water to a boil. Cook the glass noodles for 5 minutes until soft. Drain and set aside.
- Get the chicken out of the oven and let rest for about 5 minutes. Slice into bite-sized strips and set aside.
- To serve, place the glass noodles in deep bowls, pour the broth over them, add bok choy, and place the king oyster mushrooms on top. Finish with the chicken and garnish with cilantro, scallions, and fresh chili as desired.
- Passive Time: 40 min
- Cook Time: 30 min
