From Inbal Jerusalem, Executive Chef Motti Buchbut
Ingredients
- 12 oz colored fettuccine, previously cooked for about 4 minutes in salt water and cooled
- 1 ginger root, finely chopped
- 3 Tbsp. olive oil
- 3 garlic cloves, crushed
- 6 scallions, coarsely chopped
- 7 oz. broccoli florets
- ½ cup fresh pistachios, coarsely chopped
- 3 pickled lemon wedges
- 10 pieces boneless chicken, cut in half. Prep a marinade from the listed ingredients below and leave the chicken in it for about an hour.
Preparation
- Cook the broccoli in boiling water, with a tablespoon of salt, for about 1 ½ minutes. Transfer to cold wateк (to stop the cooking) and strain.
- Lightly sauté the chicken in a wok pan with a drizzle of olive oil.
- Add the ginger and garlic and sauté. Add the scallions and broccoli.
- Add the cold fettuccine and sauté for about a minute. Add the pickled lemon.
- To the wok add: 1 Tbsp. soy sauce, 3 Tbsp. sesame oil, 1 Tbsp. toasted sesame seeds, 1 Tbsp. brown sugar, salt, pepper and half the amount of pistachios.
Marinade:
- 4 Tbsp. soy sauce
- 2 crushed garlic cloves,
- 3 Tbsp. olive oil
- salt
- 1 thinly sliced fresh chili pepper
Serving Suggestions
- Place the dish in a deep serving plate, sprinkle with remaining pistachios and small pieces of asparagus lightly sautéed in garlic, salt, pepper and a sprig of fresh thyme