Supasui
Method
P A S I F I K A P L A T E
In a pot on high heat, add extra virgin olive oil, onion,
minced garlic and minced ginger. Stir to combine and
cook for 2 mins
Add chicken thighs and sear the meat
Once meat is seared, add water and stir
Reduce the heat to medium and allow to simmer
for 5 mins
In a separate bowl, add vermicelli noodles and
boiling water
Allow the noodles to rest until soft and pliable then,
using scissors, snip the noodles into smaller strings
Once the noodles are soft, drain the water and add
noodles to the pot
Add salt reduced dark soy sauce, ketjap manis, frozen
veggies and salt reduced chicken stock cube
Stir the pot to combine all the ingredients and allow it
to simmer for 5 mins before serving
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Ingredients
· 1 tbsp extra virgin olive oil
· 500g chicken thighs
(diced)
· 1 onion (diced)
· 1 tbsp minced garlic
· 1 tbsp minced ginger
· 2 cups water
· 200g vermicelli noodles
· ½ cup salt reduced dark
soy sauce
· 2 tbsp ketjap manis
· 2 cups frozen veggies
· 1 salt reduced chicken
stock cube
S E R V E S 6