Student selected for the Chef of the day is Mr. ASEEM ( BCTCA 6TH SEM ) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to learn the art of cooking.
Ingredients
- 2 nos Chicken breast
- 2 nos Garlic clove, minced
- ½ inch Fresh ginger, minced
- 15 ml Vinegar
- 5 ml Soy sauce
- 15 gms Chopped onions
- 2 nos Pak choi, chopped in half lengthwise
- 200g Fresh ramen or egg noodles
For The Broth - 20 gms Sriracha chilli sauce
- 20 gms Light soy sauce
- 5 ml Sesame oil
- 10 gms Sugar
- 150 ml Chicken stock
- 300ml Boiling water
For The Garnish - 20 gms Red onion, finely sliced
- 1 no Lemon wedge
- 3 sprigs Fresh coriander, roughly chopped
- 2 nos Fresh red chillies, finely sliced
- 3 gms Toasted sesame seeds
Method:
1. Clean and score the chicken breast. Marinate the chicken breast with half of the chopped garlic,
ginger, soy sauce and vinegar. Keep it aside for 15 mins.
2. Place a non-stick frying pan on medium heat. Drizzle in some oil.
3. Now place down chicken breast on to the hot oil. Fry on each side for 5 minutes or until golden.
Take it out and rest the chicken breast.
4. To the same pan, add chopped onions and sauté for few minutes, till the onions turn translucent.
Add in chopped garlic, ginger, and sliced pak choi. Place lid onto the pan and cook for a few
minutes or until pak choi is al dente. Add a splash of water so that the pak choi steams slightly.
5. Once al dente, turn off the heat, leave the lid on and set the pan aside.
6. Meanwhile, prepare all of your garnish ingredients.
7. Boil the fresh noodles for a couple of minutes and then drain and set aside.
8. For soup broth, add sriracha chilli sauce, light soy sauce, sesame oil, sugar, and chicken stock to
ramen bowl and give it a good mix.
9. Boil kettle and then pour the boiled water into bowl about 1 ½ inches from the top of bowl and
give everything a good mix. Season according to your taste.
10. Slice chicken and get garnishes.
11. Place noodles into soup bowl followed by your chicken and pak choi.
12. Top with red onions, coriander, spring onion, red chillies, and a wedge of lime.