2 tbsp olive oil
3–4 x 2cm pieces ginger, peeled and thickly sliced
4 garlic cloves, peeled
1 whole chicken, cut into pieces
1 tbsp brown vinegar
½ cup diced celery
1–2 tomatoes, diced
400 g can whole peeled tomatoes
1–2 carrots, chopped
2–3 potatoes, peeled and quartered
1 cup dried shiitake mushrooms, soaked in warm water for 30 minutes, drained and thinly sliced
1 tsp salt
1 tsp freshly ground pepper
1 tbsp light soy sauce
250g vermicelli glass noodles
Heat the oil in a large saucepan over medium heat. Add the ginger and garlic and cook for 30 seconds. Add the chicken and cook for 8–10 minutes, or until lightly browned. Stir in the vinegar, celery, diced tomato, canned tomato, carrot, potato and mushroom. Season to taste with the salt and pepper. Stir in the soy sauce. Cover, reduce heat to low and cook for 30 minutes, or until just cooked through.
Meanwhile, place the vermicelli noodles in a heatproof bowl and add enough boiling water to just cover. Do not drain. When chicken is cooked, add the noodles and soaking water to the saucepan and serve.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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