Black Vinegar Chicken with Ginger-Scallion Noodles

Ingredients

For 4 servings

• 910 g kohlrabi, in wedges
• 800 g boneless chicken thighs
• 335 g fresh wheat noodles
• 2 bunch scallions
• 1 piece ginger, 3-inch piece
• 5 piece garlic cloves
• 30 g cilantro
• 60 g black vinegar
• 60 g light soy sauce
• 15 g dark soy sauce
• 30 g Shaoxing wine
• 15 g oyster sauce
• 30 g honey
• 30 g chilli crisp
• 30 g sesame seeds, toasted
• 6 g cornflour
• 120 g chicken stock
• 10 g sesame oil
• 42 g neutral oil
• Salt, to taste
• Black pepper, to taste
• 4 g sugar

Method

1. 1

   Heat the oven to 220°C. Roast the kohlrabi with a little oil, ginger matchsticks and seasoning for 22–28 minutes.

2. 2

   Whisk the black vinegar, both soy sauces, Shaoxing, oyster sauce, honey, cornflour, stock and sugar into a sauce.

3. 3

   Sear the chicken skin-side down until browned, then flip.

4. 4

   Add the scallion whites, minced garlic and grated ginger, pour in the sauce and simmer until the chicken is glossy and cooked.

5. 5

   Cook the noodles, then toss with the sesame oil, scallion greens and chilli crisp.

6. 6

   Plate the noodles with the kohlrabi and glazed chicken, and finish with sesame seeds, cilantro and extra chilli crisp.