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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 thighs and 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.

4 Cook the egg noodles according to the packet instructions then serve with the chicken, sesame seeds and plenty of fresh coriander.

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