After a year long hiatus, Cibus Amare returns.
- Chicken breast, or two chicken thighs with bones removed
- One carrot, peeled and cut into thin batons
- 5-10 Savoy cabbage leaves, halved lengthways
- One fresh red chili, deseeded and sliced into thin strips
- 2cm piece of ginger, sliced into thin strips
- 1 vegetable stock cube
- Boiling water
- Dark soy sauce, around 1 tbsp
- Chinese 5 spice
- One nest of thin, quick-cook noodles (available at Morrisons and Sainsburys)
- Cover the chicken with clingfilm, and then flatten using a rolling pin. Remove the chicken from the clingfilm, and sprinkle over with Chinese 5 spice seasoning. Leave to marinade for 15 minutes.
- Heat a little oil in a small frying pan, and seal the chicken on both sides. Aim to colour the chicken breast – it should not be cooked through, but browned on the outside. Achieve this by having a high heat, and pressing the chicken down into the pan with a fish slice.
- Heat the grill to high. Transfer the chicken to an ovenproof dish, and place under the grill. Grill for 10 minutes whilst you prepare the noodle broth.
- In a wok, heat a little oil. When hot, add the ginger and the sliced carrot. Fry for 5 minutes over a medium heat until slightly softened, then add the garlic and chili.
- Continue to fry until the garlic begins to smell aromatic. Crumble the vegetable stock cube over the frying ingredients, and then pour over boiling water. Add the quick-cook noodles and cabbage; the water should cover the noodles, to make a small soup.
- Bring to the boil, and then turn down to a low heat. Add the soy sauce, and simmer until the noodles are cooked through. Remove from the heat, and serve in a bowl.
- Remove the chicken from the grill, and thinly slice. Place over the broth, and scatter with red chili if desired for extra spice.