Mad Butcher's Butcher Est. 1971

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Soy Spiced Poached Chicken Breast & Glass Noodle Cashew Nut Salad

INGREDIENTS

- 200ml reduced salt soy sauce
- 1.5 litres water
- 1 cinnamon quill
- 3 cloves garlic
- 1 star anise
- 1 orange
- 1 lime
- 1 red chilli
- 400g Fresh Chicken Skinless Breast
- 1/4 packet glass noodles
- chopped Coriander leaves
- mung beans
- Snow pea shoots
- 1 tsp sesame oil
- 1/4 cup roasted unsalted cashew nuts
- juice from 1/2 lemon
- 1 lemon
Serves : 4
Cooking time: 30mins

METHOD

1. Place the reduced salt soy sauce, water, cinnamon quill, garlic cloves, star anise, orange, lime and ½ the red chili in a large pot and bring to the boil. Place Fresh Chicken Skinless Breast into the stock and simmer gently for 8 – 10 minutes, or until breast is cooked.
Once cooked, remove the chicken breasts from the stock and keep warm.

2. To prepare the glass noodles, bring a large pot of water to the boil. Add the noodles and cook for 2 minutes. Refresh the noodles in ice cold water then drain well.

3. Once the noodles are drained; mix with chopped coriander, mung beans, snow pea shoots, remaining sliced ½ red chili and sesame oil. Lastly mix in chopped roasted unsalted cashew nuts and season with cracked pepper & the juice of ½ a lemon.

4. To serve: Place the glass noodles in the centre of a deep bowl and serve sliced cooked chicken breast on top. Pour over 1-2 tablespoons of cooking liquor from the chicken.

Recipe from Tegel.co.nz

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