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Poached chicken with broth & vermicelli noodles
Poached chicken with broth & vermicelli noodles
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Ingredients:
  • 750ml (3 cups) water
  • 40.00 ml chopped fresh coriander stems
  • 2 tsp finely chopped fresh ginger
  • 1 large garlic clove, thinly sliced
  • 4 fresh makrut lime leaves, centre veins removed, leaves finely shredded lengthways
  • 2 large (about 200g each) single chicken breast fillets, visible fat trimmed, tenderloins detached
  • 1 bunch choy sum, washed
  • 2 large fresh red chillies, halved, deseeded, thinly sliced lengthways
  • 24.40 gm fish sauce
  • 1 125g pkt rice vermicelli noodles (Trident brand)
  • 62.50 ml loosely packed fresh coriander leaves
Instructions:
  • In a frying pan, simmer water with coriander stems, ginger, garlic, and half the lime leaves. Add chicken fillets and tenderloins, cover, and simmer gently. Remove tenderloins after 5 minutes, continuing to cook chicken for 10 minutes until just done. Rest the tenderloins and chicken on a plate covered with foil for 10 minutes.
  • While the chicken is resting, chop the choy sum stems into 4cm lengths and shred the leaves. Next, add the stems to the frying pan with the stock and simmer uncovered for 2 minutes. Then, add the remaining lime leaves, choy sum leaves, chillies, and fish sauce. Cover and simmer for 1 minute until the choy sum leaves wilt.
  • Add the noodles to a pot of boiling water and cook for 2 minutes until tender. Drain and serve in bowls.
  • Slice the chicken thinly against the grain and arrange over the noodles.
  • Pour the choy sum and broth over the chicken, garnish with fresh coriander leaves, and serve right away.

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