- 1 medium chicken
- 12 slivers of ginger cut into matchstick size
- Pepper and salt
- 2 Tablespoons sesame oil
- 6 cloves garlic cut into slivers
- 1 tablespoon olive oil
- 1 cup oyster mushrooms sliced thinly
- 1 cup broccoli cut into small pieces
- Handful of spinach leaves shredded
- 3 cups chicken stock
- 4 spring onions finely chopped
- 1 packet dried egg noodles (thin)
Poach the chicken in water with the ginger until well cooked. Remove the chicken from the pot, reserving the liquid for stock. Remove the skin from the chicken and shred the chicken meat. Place it into a bowl, adding the seasonings and sesame oil. Allow to stand for an hour or so for the flavours to develop. Meanwhile heat the oil and fry the garlic slivers until well browned and crunchy.
In a large saucepan add the stock and cook the noodles until soft. Add the broccoli, spinach and mushrooms. Cook for just a few minutes. Then add the shredded chicken and stir through.
Dish up into bowls, topping with garlic and spring onions to finish.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers