SERVES 4 PHOTOGRAPHY: CON POULOS RECIPES AND STYLING: DONNA HAY
cuisine
Sticky soy chicken with sesame noodles
Ingredients 1 tbsp light-flavoured extra virgin olive oil 150g (5¼ oz) dried soba noodles, cooked 2 zucchini shredded using a julienne peeler 2 tbsp white or black sesame seeds coriander (cilantro) leaves, to serve chicken meatballs 600g (1 lb ¼ oz) chicken mince ¼ cup (50g/1¾ oz) white chia seeds 2 cloves garlic, crushed 2 tbsp finely grated ginger 2 tbsp hoisin sauce 1 large green chilli, finely chopped 2 green onions (scallions), finely chopped sticky soy sauce ½ cup (125ml/4¼ fl oz) soy sauce 1 tbsp white miso paste (shiro) ¾ cup (180ml/6 fl oz) mirin (Japanese rice wine) 1 tbsp sesame oil 2 tbsp rice wine vinegar ¼ cup (90g/3 oz) honey
Method Preheat oven to 220°C (425°F). To make the chicken meatballs, place the chicken, chia seeds, garlic, ginger, hoisin, chilli and onion in a bowl and mix to combine. Roll heaped tablespoons of the mixture into balls, place on a tray lined with baking paper and set aside. Pour the oil onto a large deep-sided baking tray. Bake for five minutes or until hot. Add the meatballs to the tray and bake for five minutes. To make the sticky soy sauce, whisk together the soy, miso, mirin, sesame oil, vinegar and honey. Remove the meatballs from the oven and carefully pour the soy mixture over the meatballs. Return to the oven and bake for 15 minutes or until the meatballs are cooked through and the pan sauce is thickened. To serve, place noodles and zucchini into serving bowls and sprinkle with sesame. Top with meatballs, sticky soy sauce and coriander.
Recipes extracted from Everyday Fresh by Donna Hay, published by HarperCollins, RRP$50
Metropol 12 November, 2020 39