serves
5-6
prep
15 minutes
cook
50 minutes
difficulty
Easy
serves
5-6
people
preparation
15
minutes
cooking
50
minutes
difficulty
Easy
level
Stream free On Demand
Island Echoes With Nornie Bero
series • cooking
PG
series • cooking
PG
Ingredients
- 1 whole chicken
- Olive oil, for drizzling
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 tsp pepperberries
- ½ tsp dried saltbush flakes
- 1 cup soy sauce
- 1 litre chicken stock
- 4 teagrass stalks (see Note)
- 3 cm x 4 cm young ginger, sliced
- 150 g thin rice noodles
- 1 cup picked warrigal greens leaves
- ½ cup spring onion, roughly chopped
- 1 cup coriander leaves, roughly chopped
- Steamed rice, to serve
Instructions
- Joint the chicken by separating the breasts, wings, drumsticks and thighs into individual pieces, you should have 8 pieces of bone-on chicken.
- Heat a large, heavy-based saucepan over medium-high heat. Add a drizzle of oil, then add the onion and garlic. Cook, stirring, for 2 minutes, or until fragrant. Add the chicken pieces (don’t crowd the pan!) and brown on all sides for 3-5 minutes (you may need to do this in batches).
- Stir through the pepperberries, saltbush and soy sauce, turning the chicken to coat, for 3 minutes. Pour in the chicken stock, then add the teagrass stalks and ginger to the pan. Bring the heat to medium to medium-high, then cook for 30-35 minutes, or until the chicken is tender and falls off the bone.
- Once the chicken is tender, place the rice noodles in a medium bowl, then pour over boiling water and allow to stand for 3 minutes. Drain in a fine mesh strainer, then transfer to the semur chicken with the warrigal greens and spring onion. Cook for a further 5 minutes, then remove from the heat.
- Sprinkle the semur chicken with coriander, then serve with steamed rice on the side.
Note
- Teagrass is also known as Australian native lemongrass, or known by its scientific name, cymbopogon ambiguous.
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.
Stream free On Demand
Island Echoes With Nornie Bero
