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Chicken, galangal and lemongrass with noodles
( SERVES 4 )

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600 g	Boneless chicken thighs, (skinless)
¼ cup	Chinese wine
1 Tbsp	Brown sugar
3 cm	Galangal, (pieces, finely sliced)
5 cm	Lemongrass, (piece, finely sliced)
2 tsp	Salt
1 Tbsp	Black sesame seeds
1 Tbsp	White sesame seeds
1	Dried egg noodles, (or fresh)
1 to serve	Fresh coriander

Slice the chicken thighs and combine with the cooking wine, sugar, galangal, lemongrass and salt. Leave them to marinate for 15 minutes.
Sit a steamer large enough to fit a bowl to hold the chicken, over a saucepan of simmering water.
Spoon the chicken and marinade into the bowl and place into the steamer. Cover and steam for 20 minutes.
Let rest while toasting the black and white sesame seeds in a dry pan over a medium heat for about 2 minutes or until fragrant.
Cook the egg noodles according to the packet instructions then serve with the chicken, sesame seeds and plenty of fresh coriander.