Hot and Sour Rhubarb With Chicken |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 2 |
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This recipe has such an amazing combination of flavours. It's very loosely based on a Jamie Oliver recipe, but is now quite different. The fresh coriander is absolutely essential. Ingredients:
2 chicken breasts, cut into chunks |
200 g rhubarb, chopped up small |
150 ml water |
2 tablespoons runny honey |
2 tablespoons soy sauce |
2 garlic cloves, peeled and crushed |
1 dried red chili |
1 teaspoon chinese five spice powder |
1 teaspoon dried ginger |
150 g dried noodles |
fresh coriander |
1 lime |
Directions:
1. Preheat the oven to 180°C.
2. Put the chicken pieces in a casserole dish.
3. Mix all the marinade ingredients (rhubarb through to ginger) in a bowl, then pour over the chicken. Mix together.
4. Place in the oven and bake for around 45 minutes, or until the chicken is cooked through. Check it a couple of times whilst cooking as you may need to give it a stir to stop it sticking.
5. Just before the chicken is cooked, boil some water in a saucepan and cook the noodles.
6. Drain the noodles, serve and ladle the chicken and sauce over. Add a generous amount of fresh coriander to the top and half a lime on the side.
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