Minced chicken with coriander & fish sauce
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1 ½ tbsp cornflour
- 1 ½ tbsp sugar
- ¼ tsp white pepper
- 680g pack Butcher’s Selection Chicken Thighs, skin discarded
- 1 tbsp oil
- 2 cloves garlic, finely chopped
- 2 tbsp fish sauce
- 1 ½ tbsp cornflour, mixed with 2 tbsp cold water
- 40g coriander, chopped (stalks and all)
- 4 balls of wonton or egg noodles
In a large bowl, mix 1 tbsp of the oyster sauce, the soy sauce, the cornflour and ½ tsp sugar. Put the chicken thighs in the mixture and leave to marinate at room temperature for at least 15 minutes, making sure the thighs are evenly covered.
Put the oil in a wok or frying pan over a medium heat. Add the garlic and fry for 1 minute, until softened, but not coloured. Add the marinated chicken and gently fry for 15-20 minutes, turning occasionally, or until cooked through and the meat easily pulls away from the bone. Remove the meat, using a slotted spoon, allow to cool slightly then roughly chop, discarding the bone.
Add the fish sauce and 1 tbsp sugar to the pan. Add 250ml water and stir. Bring to the boil, then gently simmer for 5 minutes until the mixture begins to reduce slightly.
Add the chicken and cornflour mixture back to the pan, and bring back to the boil – the sauce should continue to thicken after about a minute, coating the chicken. Add the coriander and turn off the heat.
Cook the noodles according to packet instructions. Drain well, then coat lightly with the sesame oil. Season with the remaining oyster sauce. Stir in the chicken mixture and serve immediately.