In Sam Stern's new series on Scoff he will be showing you loads of delicious recipes from his new book Too Good To Share. The idea is to have one main ingredient and turn it into two main dishes... this week he makes a beer and orange chicken and knocks up an Asian salad with the leftovers! Perfect for a quick meal any night of the week.
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4 Chicken Thighs
2cm Piece of ginger
100 ml Range juice
150 ml Beer (preferably lager)
1 tbsp Dark Soy Sauce
1/2 Star Anise
1 Packet of Shiitake Mushrooms
60 g Egg Noodles
2 Leftover Cooked Chicken Thighs
10cm Piece of Cucumber
2 Spring onions
1 tbsp Dark Soy Sauce
1 1/2 tsp Sweet Chilli Sauce
1 tbsp Rice Wine Vinegar
Mint and Coriander to serve
To make the Beer and orange chicken: Oil a saucepan on a medium heat. Add the chicken thighs and brown on both sides. Pour excess fat out of pan, then add the ginger and fry for 30 seconds.
Add the orange juice beer, soy sauce and star anise bring to the boil. Cover and simmer for 15 minutes.
Meanwhile prep the mushrooms by brushing them lightly with Kitchen towel to remove any dirt and then slice into 1cm think pieces. After 15 minutes add the mushrooms to the pan and cook for 5 minutes, stirring occasionally. Prepare the egg noodles according their instructions.
For crispy skin, pick the thighs out of the pan and dry the skin with a towel. Place skin side down in a dry drying pan over a medium heat.
To Serve Place noodles in a bowl, spook on the mushrooms and cooking liquor add 2 chicken thighs.
Remove the bone and any grizzle from the cooked chicken thighs, Slice into 1cm thick pieces. Slice the cucumber into thin batons. Chop the spring onions into 1.2cms chunks.
Mix together the soy sauce, Chilli sauce, vinegar and groundnut oil to make dressing. Taste and adjust to your liking by adding more of anything.
Plate up the cucumber, then the chicken and spring onions, some mint and coriander leaves, finally drizzle on the dressing.