Chicken, galangal and lemongrass with noodles. Photo / Babiche Martens
Chicken, galangal and lemongrass with noodles. Photo / Babiche Martens
Serves 4
600g skinless, boned chicken thighs 1/4 cup Chinese cooking wine 1 Tbs brown sugar 1 x 3cm piece of galangal, finely sliced 1 x 5cm piece of lemongrass, finely sliced 2 tsp salt 1 Tbs black sesame seeds 1 Tbs white sesame seeds Fresh or dried egg noodles Fresh coriander to serve
1 Slice the chicken thighsand combine with the cooking wine, sugar, galangal, lemongrass and salt. Leave them to marinate for 15 minutes.
2 Sit a steamer large enough to fit a bowl to hold the chicken, over a saucepan of simmering water.
3 Spoon the chicken and marinade into the bowl and place into the steamer. Cover and steam for 20 minutes. Let rest while toasting the black and white sesame seeds in a dry pan over a medium heat for about 2 minutes or until fragrant.