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Food, food, food

This is the perfect recipe to celebrate the first site of rhubarb cultivation in the world! Serves 2.

Hot and sour rhubarb with chicken

Picture
INGREDIENTS: 
  • 2 chicken breasts, cut into chunks 
Marinade:
  • 200g/ 7oz rhubarb, chopped up small 
  • 150ml/5floz water
  • 2 tablespoons runny honey
  • 2 tablespoons soy sauce
  • 2 garlic cloves, peeled and crushed 
  • 1 dried red chili
  • 1 teaspoon Chinese five spice powder
  • 1 teaspoon dried ginger
  • 150g/5oz dried noodles
  • fresh coriander
  • 1 lime
METHOD:
  1. Preheat the oven to 180°C/350˚F.
  2. Put the chicken pieces in a casserole dish.
  3. Mix all the marinade ingredients (rhubarb through to ginger) in a bowl, then pour over the chicken. Mix together.
  4. Place in the oven and bake for around 45 minutes, or until the chicken is cooked through. Check it a couple of times whilst cooking as you may need to give it a stir to stop it sticking.
  5. Just before the chicken is cooked, boil some water in a saucepan and cook the noodles.
  6. Drain the noodles, serve and ladle the chicken and sauce over. Add a generous amount of fresh coriander to the top and half a lime on the side.

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ALL RIGHTS RESERVED.
Photo from Rosmarie Voegtli
  • IN THIS ISSUE
    • Abbreviations
    • X marks the spot
    • Alphabet questions
    • The finger alphabet
    • The printed word
    • Dyslexia
    • In your corner
    • Sequoyah
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • CRAFT CORNER
    • GARDENING
    • BOOKENDS
  • SUPPORT SERVICES
  • CONTACT US