I think I came up with this dish to prove something to myself (and possibly Mark). We were in the car yesterday and heard an ad for Masterchef. It said that the contestant's challenge was to cook a Chinese inspired meal. Mark's comment was "Luce, don't know how you would go with that one".
No, he was not being nasty, he was reflecting on the fact that I generally do not eat, or cook, Asian food. It is just not what I prefer. Having said that, we once agreed that one of the best meals we ever had was at The Rocks Teppanyaki, and I love the flavours of kaffir lime leaf, lemongrass and ginger - when done properly (or perhaps not properly, just the way I like it), I really enjoy Asian flavours. So I decided then and there that I would experiment a bit more with Asian-style cooking.
And this soup had started things off very well. Mark said that he thinks the dish would impress the judges and we both really loved it. It was also really easy, which on a night where I came home, took a call from a client and then turned the computer on to do some more work, was absolutely necessary. It will definitely become a regular!
Unfortunately I sort of just threw things in, so please bear with me on the quantities.
Ingredients (Serves 2)
1/2 tablespoon peanut oil
Dash of sesame oil
1 chicken breast skin removed and trimmed
2cm piece of ginger thinly slices
2 spring onions thinly sliced
2 sticks celery thinly sliced
500ml chicken stock (I used chicken consomme which I purchased from the supermarket)
175g fresh Singapore noodles
420g can sweet corn kernels drained
Soy sauce to taste
1/2 large red chilli (optional)
Cook the chicken breast in a fry pan until cooked through. Shred and set aside. Heat the peanut and sesame oil in a medium saucepan. Add the ginger and spring onions (reserving about a quarter of the ginger and a handful of the green part of the spring onions to garnish) and celery, and cook until soft. Add the stock or consomme. Bring to the boil. Add the noodles, corn and chicken and heat through for a few minutes. Add soy sauce to taste. Garnish with reserved ginger, spring onion and chilli (if using).
Note: if you want more liquid, add some water and a bit of powdered chicken stock.