Japanese-style cuisine at its finest! A fragrant broth of pickled ginger, mushrooms, pak choi and dashi granules is elevated to new taste heights by spicy sriracha and soy sauce. Served with a flaky kingklip fillet on top and tender egg noodles, this dish proves that broth doesn’t have to be boring, but on the contrary, can be full of delicious flavour and pizzazz!
Crispy Kingklip Dashi & Noodles
Crispy Kingklip Dashi & Noodles
with pak choi & pickled ginger
Hands on Time: 20 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Button Mushrooms
- Chicken
- Dashi Granules
- Flat Rice Noodles
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Onion
- Onions
- Pak Choi
- Pickled Ginger
- Spring Onion
- Spring Onions
- Sriracha
- Tamari
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
BUBBLING BROTH
Place a pot (large enough for the broth) over a medium heat with a drizzle of oil. When hot, fry the sliced Onion and ¾ of the chopped pickled ginger with some salt for 2-3 minutes until softened. Add 300ml of water and bring up to a gentle simmer. When simmering, add the dashi granules and dilute by stirring. Reduce to a low heat and simmer for 8-10 minutes until well developed in flavour.
GOLDEN MUSHIES
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 4-5 minutes, shifting occasionally, until golden. On completion, remove from the pan and add to the broth.
SILKY NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. In a small bowl, combine the Sriracha (to taste) with the tamari.
TENDER Chicken
Pat the Chicken breast dry with some paper towel. Return the pan to a medium-heat with a drizzle of oil, if necessary. When hot, fry the chicken breast for 5-7 minutes until crispy and golden. Flip, pop on the lid and cook for a further 4-6 minutes until cooked through. Turn occasionally to brown the sides as well, but keep the lid on. Remove from the pan and rest for at least 5 minutes before thinly slicing and lightly seasoning. When the broth has finished simmering, stir through the halved pak choi. Replace the lid and cook for a further 2-3 minutes until wilted.
HEARTY BROTH DINNER!
Place the broth along with all the accompaniments and noodles into a bowl, and place the sliced Chicken breast over the broth. Finish the dish off with the sliced spring onion, Sriracha and tamari sauce (to your preference), and any reserved pickled ginger. Enjoy!
BUBBLING BROTH
Place a pot (large enough for the broth) over a medium heat with a drizzle of oil. When hot, fry the sliced Onion and ¾ of the chopped pickled ginger with some salt for 3-4 minutes until softened. Add 600ml of water and bring up to a gentle simmer. When simmering, add the dashi granules and dilute by stirring. Reduce to a low heat and simmer for 8-10 minutes until well developed in flavour.
GOLDEN MUSHIES
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 5-6 minutes, shifting occasionally, until golden. On completion, remove from the pan and add to the broth.
SILKY NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. In a small bowl, combine the Sriracha (to taste) with the tamari.
TENDER Chicken
Pat the Chicken breasts dry with some paper towel. Return the pan to a medium-heat with a drizzle of oil, if necessary. When hot, fry the chicken breasts for 5-7 minutes until crispy and golden. Flip, pop on the lid and cook for a further 4-6 minutes until cooked through. Turn occasionally to brown the sides as well, but keep the lid on. Remove from the pan and rest for at least 5 minutes before thinly slicing and lightly seasoning. When the broth has finished simmering, stir through the halved pak choi. Replace the lid and cook for a further 2-3 minutes until wilted.
HEARTY BROTH DINNER!
Place the broth along with all the accompaniments and noodles into a bowl, and place the sliced Chicken breast over the broth. Finish the dish off with the sliced spring onion, Sriracha and tamari sauce (to your preference), and any reserved pickled ginger. Enjoy!
BUBBLING BROTH
Place a pot (large enough for the broth) over a medium heat with a drizzle of oil. When hot, fry the sliced Onion and ¾ of the chopped pickled ginger with some salt for 4-5 minutes until softened. Add 900ml of water and bring up to a gentle simmer. When simmering, add the dashi granules and dilute by stirring. Reduce to a low heat and simmer for 10-15 minutes until well developed in flavour.
GOLDEN MUSHIES
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 6-8 minutes, shifting occasionally, until golden. You may need to do this step in batches. On completion, remove from the pan and add to the broth.
SILKY NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. In a small bowl, combine the Sriracha (to taste) with the tamari.
TENDER Chicken
Pat the Chicken breasts dry with some paper towel. Return the pan to a medium-heat with a drizzle of oil, if necessary. When hot, fry the chicken breasts for 5-7 minutes until crispy and golden. Flip, pop on the lid and cook for a further 4-6 minutes until cooked through. Turn occasionally to brown the sides as well, but keep the lid on. Remove from the pan and rest for at least 5 minutes before thinly slicing and lightly seasoning. When the broth has finished simmering, stir through the halved pak choi. Replace the lid and cook for a further 3-4 minutes until wilted.
HEARTY BROTH DINNER!
Place the broth along with all the accompaniments and noodles into a bowl, and place the sliced Chicken breast over the broth. Finish the dish off with the sliced spring onion, Sriracha and tamari sauce (to your preference), and any reserved pickled ginger. Enjoy!
BUBBLING BROTH
Place a pot (large enough for the broth) over a medium heat with a drizzle of oil. When hot, fry the sliced Onion and ¾ of the chopped pickled ginger with some salt for 5-6 minutes until softened. Add 1,2L of water and bring up to a gentle simmer. When simmering, add the dashi granules and dilute by stirring. Reduce to a low heat and simmer for 10-15 minutes until well developed in flavour.
GOLDEN MUSHIES
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 6-8 minutes, shifting occasionally, until golden. You may need to do this step in batches. On completion, remove from the pan and add to the broth.
SILKY NOODLES
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. In a small bowl, combine the Sriracha (to taste) with the tamari.
TENDER Chicken
Pat the Chicken breasts dry with some paper towel. Return the pan to a medium-heat with a drizzle of oil, if necessary. When hot, fry the chicken breasts for 5-7 minutes until crispy and golden. Flip, pop on the lid and cook for a further 4-6 minutes until cooked through. Turn occasionally to brown the sides as well, but keep the lid on. Remove from the pan and rest for at least 5 minutes before thinly slicing and lightly seasoning. When the broth has finished simmering, stir through the halved pak choi. Replace the lid and cook for a further 3-4 minutes until wilted.
HEARTY BROTH DINNER!
Place the broth along with all the accompaniments and noodles into a bowl, and place the sliced Chicken breast over the broth. Finish the dish off with the sliced spring onion, Sriracha and tamari sauce (to your preference), and any reserved pickled ginger. Enjoy!
Frequently Asked Questions
What is the preparation time for Crispy Kingklip Dashi & Noodles?
The preparation time for Crispy Kingklip Dashi & Noodles with pak choi & pickled ginger is between 20 and 40 minutes.
What is the total time required to make Crispy Kingklip Dashi & Noodles with pak choi & pickled ginger?
The total time required to make Crispy Kingklip Dashi & Noodles with pak choi & pickled ginger is between 45 and 60 minutes.
How many servings does Crispy Kingklip Dashi & Noodles provide?
4 servings
What are the main ingredients in Crispy Kingklip Dashi & Noodles?
Button Mushrooms, Chicken, Dashi Granules, Flat Rice Noodles, Free-range Chicken Breast, Free-range Chicken Breasts, Onion, Onions, Pak Choi, Pickled Ginger, Spring Onion, Spring Onions, Sriracha, Tamari
What is the nutritional information of Crispy Kingklip Dashi & Noodles?
Calories: 595, Carbs: 86 grams, Fat: grams, Protein: 48.7 grams, Sugar: 8.1 grams, Salt: 1609 grams
How do I prepare Crispy Kingklip Dashi & Noodles?
BUBBLING BROTH: Place a pot (large enough for the broth) over a medium heat with a drizzle of oil. When hot, fry the sliced onion and ¾ of the chopped pickled ginger with some salt for 3-4 minutes until softened. Add 600ml of water and bring up to a gentle simmer. When simmering, add the dashi granules and dilute by stirring. Reduce to a low heat and simmer for 8-10 minutes until well developed in flavour. SILKY NOODLES: Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. In a small bowl, combine the sriracha (to taste) with the tamari. GOLDEN MUSHIES: Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 5-6 minutes, shifting occasionally, until golden. On completion, remove from the pan and add to the broth. TENDER CHICKEN: Pat the chicken breasts dry with some paper towel. Return the pan to a medium-heat with a drizzle of oil, if necessary. When hot, fry the chicken breasts for 5-7 minutes until crispy and golden. Flip, pop on the lid and cook for a further 4-6 minutes until cooked through. Turn occasionally to brown the sides as well, but keep the lid on. Remove from the pan and rest for at least 5 minutes before thinly slicing and lightly seasoning. When the broth has finished simmering, stir through the halved pak choi. Replace the lid and cook for a further 2-3 minutes until wilted. HEARTY BROTH DINNER!: Place the broth along with all the accompaniments and noodles into a bowl, and place the sliced chicken breast over the broth. Finish the dish off with the sliced spring onion, sriracha and tamari sauce (to your preference), and any reserved pickled ginger. Enjoy!
What should be prepared from my kitchen to make Crispy Kingklip Dashi & Noodles?
Button Mushrooms, Chicken, Dashi Granules, Flat Rice Noodles, Free-range Chicken Breast, Free-range Chicken Breasts, Onion, Onions, Pak Choi, Pickled Ginger, Spring Onion, Spring Onions, Sriracha, Tamari
How many calories does Crispy Kingklip Dashi & Noodles have?
595 calories
How much fat content does Crispy Kingklip Dashi & Noodles have?
grams
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