Jude's Black Velvet Chicken

Degree of difficulty - none - this is so easy!

Serves

4

Ingredients

• 6 dried shitake mushrooms

• 1 tablespoon sesame oil

• 6 chicken thigh pieces - each thigh piece cut into 3 (for an extravagant version, use duck instead of chicken)

• 6 slices peeled ginger

• 1 cup dark soy

• 4 tablespoons light soy

• 2 cups quality chicken consommé or stock

• 1 tablespoon honey

• 6 star anise

• 1 teaspoon Szechuan pepper

• 2 tablespoons Trident Hot Sweet Chilli Sauce

• Asian greens e.g. bok choy and broccolini

• 1 packet soba noodles

• Spring onion and finely shredded red capsicum, to garnish

Instructions:

• Soak mushrooms in hot water for an hour.

• Drain and cut each mushroom into two.

• Heat sesame oil in a wok, then add the mushrooms, chicken or duck, ginger, soy, chicken stock, honey, star anise, Szechuan pepper and Trident Hot Sweet Chilli Sauce.

• Cover wok and simmer very gently until chicken is tender and cooked*.

• Once 45 minutes have elapsed, steam the Asian greens and cook the soba noodles as per packet instructions, then drain.

• Serve on a bed of soba noodles with steamed bok choy and broccolini (place meat on noodle bed, arrange vegies and drizzle extra juices from the broth over this prior to serving).

• Garnish with spring onions and capsicum.

*If substituting with duck, allow an extra fifteen minutes simmering time prior to serving.