Chicken & Sesame Noodles in Ginger Broth

100ml soy sauce
150ml sake
4 chicken thighs
800ml chicken stock
1 tsp sliced ginger
1 tsp sliced garlic
2 tsp soy sauce
1 Tbl sliced red chilli
120g soba noodles
1 Tbl sesame oil
100g sesame seaweed salad (from sushi or seafood stores)
2 tsp toasted sesame seeds
1 choy sum, blanched, refreshed, sliced on diagonal

Mix together first measure of soy sauce and sake. Put about 4 tablespoons in a separate bowl and reserve remainder. Season chicken with salt and pepper then brush thoroughly with the 4 tablespoons of soy sake mix. Put chicken on a plate in a steaming basket over a wok of boiling water. Cover and steam for 15-20 minutes.

Put chicken stock, gigner, garlic, second measure of soy sauce and chilli together in a saucepan and bring to the boil. Simmer for 5 mintues then season to taste. Strain and set aside.

Cook the soba noodles in boiling salted water for 4-5 minutes. Drain and refresh with cold water then mixin the sesame oil. Toss with some of the reserved marinade.

To serve ladle warm broth into bowls then top with choy sum, noodles, sliced chicken, noodles, seaweed salad. Drizzle with remaining marinade and sprinkle with sesame seeds.

Number of Servings: 4

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.