Chicken, bean sprout & koay teow

Ingredients

Chicken breast, lean, raw, 600 g
Red chilli, 3 chili(s)
Ginger, fresh, 4 g, 1 cm
Lime, 50 g, for juice
White sugar, granulated, 0.5 teaspoon(s)
Table salt, 1 pinch(s)
Bean sprouts, 250 g
Hor fun/kway teow noodles (plain flat rice noodles), fresh, 400 g
Cucumber, 1 cucumber(s), sliced
Soy sauce, salt reduced, 60 ml, 4 tbsp
Sesame oil, 3 teaspoon(s)
Black pepper, ground, 1 pinch(s)
Shallots, peeled, 1 shallot(s), sliced
Coriander, 1 sprig(s)

Cooking instructions

1. Bring water to the boil in a saucepan, then add chicken and lower heat. Poach for about 10-15 minutes.

2. Once tender, remove the chicken and soak for 30 minutes in cold water. This stops the cooking process and ensures the meat is smooth, and soft and retains its juices.

3. Remove chicken from the water and cut into bite-sized pieces.

4. Make the chilli sauce by pounding chillies, ginger and adding lime juice, salt and sugar.

5. Prepare beansprouts by adding to a pot of boiling water for a couple of minutes and then remove. Beansprouts should remain crispy.

5. Blanch koay teow and serve on a large plate.

6. Arrange sliced cucumber over the noodles and top with chicken. Add sesame oil, soy, pepper, sliced spring onion, coriander leaves and pepper on top of chicken.

7. Serve chilli sauce on the side.

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