Chicken with Hot Sour Tamarind Broth
Chicken stock is simmered with garlic, ginger, soy sauce, chilli, and then chicken thighs are added with beans, pineapple, bok choy, tamarind and coriander, then served on rice noodles.
Put the stock into a wide saucepan and add the garlic, ginger, soy sauce, chilli and chicken thighs.
Bring to the boil and simmer for 10 minutes or until the chicken is cooked.
Add the pineapple, tamarind, sugar, beans and bok choy and simmer for 5 minutes.
Serve over the rice noodles with coriander sprigs on top.
500ml Chicken stock
1 Clove garlic, finely chopped
25g Ginger, peeled, thinly sliced
30ml Japanese soy sauce
1 Red chilli, thinly sliced
450g Skinned boned free-range chicken thighs, each cut into quarters
¼ Small pineapple, peeled, cored, diced 2cm
15ml Tamarind paste
75g Green beans, stalk ends cut off, beans halved
2 Baby bok choy, quartered lengthways
180g Thick rice noodles, boiled for about 4 minutes in a saucepan of water, ready just before needed
4g Coriander sprigs