Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 88

chicken thighs, rice noodles, dark soy sauce, honey, fish sauce, mirin, ginger, lime juice, star anise, chicken stock, chilli, greens

Mix a tablespoon of dark soy sauce with a tablespoon of honey, a tablespoon each of fish sauce and mirin and a chopped red chilli. Pour into a small roasting tin, add 4 chicken thighs and turn them over in the mixture till lightly coated. Roast in an oven set at 200ºC/Gas 6 for about 25–30 minutes, occasionally turning the thighs over in the honey and mirin. They should be very dark and sticky.

In a saucepan, heat 800ml chicken stock with 6 ‘coins’ of fresh ginger, 2 tablespoons of lime juice and 3 star anise. As it approaches the boil, add a small handful of shredded greens or chard, leaving them to cook for a minute or two only.

Put 100g wide rice noodles in a heatproof bowl and pour over a kettle of freshly boiled water. Leave them to soak for a couple of minutes until they are soft and silky.

Drain the noodles and divide between 2 deep bowls, slice the chicken from its bones and add to the noodles together with the greens, then ladle over the stock.

For 2. Healing broth. Sweet roasted chicken.