This semur chicken recipe is an extract from Mabu Mabu by Nornie Bero (£22, Hardie Grant). For more Torres Strait cuisine, try Nornie’s recipes for namas and wattleseed scones.
- Total time 1 hours 15 minutes
- Difficulty Easy
- whole chicken 1.5kg
- vegetable oil 4 tbsp
- onion 1, sliced
- garlic 5 cloves, minced
- ginger 10cm piece, peeled and finely sliced
- lemongrass stalks 2, crushed and chopped into 5cm pieces
- chilli paste 1 tbsp
- soy sauce 250ml
- dark beer (preferably Guinness) or vegetable stock 750ml
- whole black peppercorns 1⁄2 tsp
- vermicelli noodles 250g
- spring onions 120g, chopped
- pak choi or swiss chard 250g, sliced
- cooked rice, to serve
Joint the chicken into large, chunky pieces (leave on the bone). Heat the oil in a large pot over a high heat and brown the chicken, turning it with tongs until the pieces are golden all over. Add the onion, garlic, ginger, lemongrass and chilli paste, and continue to cook for a few minutes until the onion is browned.
Add the soy and cook for 10-15 minutes. Turn down the heat to medium, add the beer and peppercorns, bring the mixture to a simmer and cook, covered, for 30-40 minutes or until the chicken is cooked through and just falling off the bone. When it is ready, tip the noodles into a heatproof bowl, cover with just-boiled water and let stand until the noodles are transparent. Drain and add to the pot with the chicken and vegetables.
Add the spring onions and greens, then cook for 10 minutes. Serve with rice in bowls.
This semur chicken recipe is an extract from Mabu Mabu by Nornie Bero (£22, Hardie Grant). Photographs by Armelle Habib.
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- kcals 439
- fat 17.3g
- saturates 3.5g
- carbs 35.9g
- sugars 9.6g
- fibre 2.4g
- protein 28.4g
- salt 4.7g