Step 1 ingredients
Bean Shoot Kimchi
1 Place onion & shoots in medium sized bowl, sprinkle with salt & stir well to combine.
2 Leave to rest for 40 min. Place salted veg into a colander & rinse well. Allow to drain for 5 min, place into a tea towel or chux & squeeze out any excess moisture, place back in bowl.
3 In separate bowl add other ingredients & mix well, pour onto shoot/onion mix & combine. 4 Cover with plastic wrap & refrigerate until required, lasts approximately 4 days.
To poach chicken
5 Pour stock into deep saucepan, bring to boil & place in chicken, slowly simmer for 6 min, turn off heat. Allow chicken to cool in saucepan for approx 40 min until stock is room temp.
7 Remove chicken, pat dry with paper towel. 8 Slice thinly & arrange chicken on plate. Place bean shoot kimchi on top, squeeze Japanese mayo over & garnish with coriander
Recipe by Russell Blaikie, Chef/Owner, Must Winebar and Muster Bar & Grill Margaret River
Also known as Bean Sprouts, this popular product is native to Asia and grown from mung bean seeds. The Chinese have used bean sprouts in their dishes for the last 3,000 years so there’s plenty of recipe’s to choose from! Bean Sprouts have a fresh burst of natural juice collected in the fleshy stems.