Grains of Paradise braised Chicken with Hakubaku Udon Noodles
SERVES: 4 DIFFICULTY: Easy
A truly exotic flavouring – I hope you can find it for this amazing dish.
270g Hakubaku organic udon noodles
1 Whole Chicken (free range, cut into pieces)
200g Abalone Mushrooms
50g Fresh young ginger (finely sliced)
50g Fresh garlic (finely chopped)
1tbsp Sunflower oil (organic if possible)
4tbsp Grains of paradise seasoning (or substitute, see recipe)
1tsp Molasses (organic if possible)
3/4 cup Water
20g Arrowroot powder
Salt (to taste)
Grains of paradise is a spice found on the west coast of Africa. You may have to purchase it on line, from websites that deal in exotic spices. If you can’t obtain Grains of paradise seasoning, a substitute can be made by mixing equal parts of ground cardamon, ground ginger and coarsely-ground black pepper. Alternately you could try Morrocan seasoning or even Cajun seasoning. for this recipe.
STEP ONE:SEASONING THE CHICKEN
Rub the chicken pieces in Grains of Paradise seasoning (or substitute seasoning), and then let stand for at least 20 minutes.
STEP TWO:UDON NOODLES
Cook noodles according to packet instructions.
Drain well, then set aside.
Heat the sunflower oil, in a wok, add garlic and ginger and stir-fry until fragrant.
Add chicken pieces and stir-fry for 10 minutes.
Add molasses and water and simmer (covered) until chicken is tender.
Mix the arrowroot with 2tbsp water to form a paste and add (stirring) to the chicken, until sauce thickens.
Add udon noodles, stirring until combined and heated through (about 1 minute).
Remove from heat.
Divide stir-fry between 4 serving plates.
Can be eaten alone or accompanied by a few colourful, steamed vegetables; (eg carrot, green beans and cauliflower florets.)