Ingredients
- 2 Tbls sugar
- 1/2 cup sushi seasoning
- 1 Tbls fish sauce
- 1 inch pice of ginger - sliced
- 1 garlic clove - halved
- 2 Tbls hoisin sauce
- 2 Tbls oyster sauce
- 2 Tbls sunflower oil
- 2 large skinless, boneless chicken breast fillets
- 200g rice vermicelli noodles
- 2 carrots - shredded
- 1 cucumber - shredded
- 1/2 cup shredded mixed capsicum (yellow and red)
- 1/2 cup shredded wombok cabbage
- 1/2 cup shredded red cabbage
- 2 red radishes - sliced thin
- GARNISH: sliced chilli, fried shallots, spring onion.
Method
- in a saucepan combine the garlic, ginger, rice vnegar, sugar and fish sauce over medium heat, heat until simmering, remove from the heat and allow to cool to room temperature. with a slotted spoon remove and discard the garlic and ginger. taste the dressing and add more sugar, a little at a time if needed. refrigerate until ready to use.
- Preheat the oven to 180C fan forced. Combine the hoisin and oyster sauces with the oil and coat the chicken well. Arrange the chicken in a baking dish and cover with foil. cook for 35 minutes or until a meat thermometer placed into the thickest part of the breast reaches 74C.
- While the chicken bakes prepare the noodles, Place the noodles into a heat proof bowl and cover with boiling water, allow to stand for 5 minutes.Drain the noodles and rinse with cold water. cover the noodles with cool water until the chicken is ready.
- Heat a fry pan over medium high heat and sear the chicken on both sides. watch carefully as we don't want them burnt, just a nice caramelisation. Remove from pan, allow to cool briefly and slice thinly keeping the slices together if possible.
- Arrange your chicken in the centre of the plate, place the noodles on one side of the bowl, place the radish slices between the noodles and the bowl edge.place your shredded vegetables on the other side of the chicken in a rainbow pattern (optional). Drizzle over your dressing, top with spring onion, chilli and fried shallot.
- NOTES: you can use absolutely any seasonal vegetables, and you can mix them all together if you like, the brighter the colours the prettier the dish will be. My flower was carved from a spring onion bulb and i used some mint leaves (because who doesn't love mint leaves ! ).
Product used in recipe
- Lee Kum Kee - Panda Brand Oyster Sauce
- Squid Brand - Fish Sauce
- Lee Kum Kee - Hoi Sin Sauce
- Obento - Sushi Seasoning
