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Nornie Bero’s semur chicken

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  • High in protein
  • High in dietary fibre
  • Seafood free
  • Shellfish free
  • Wheat free
  • Sesame free
  • Peanut free
  • Nut free
  • Lactose free
  • Gluten free
  • Egg free
  • Dairy free

A favourite in the Torres Strait, this tasty semur chicken recipe is packed with rich flavour.

  • Serves8
  • Cook time1 hour
  • Prep time15 minutes
Nornie Bero’s semur chicken


  • 2 tbs vegetable oil
  • 1 Coles RSPCA Approved Australian Whole Chicken, cut into 8 pieces
  • 1 brown onion, thinly sliced
  • 5 garlic cloves, crushed
  • 2 stems lemongrass, pale section only, finely chopped
  • 4cm-piece ginger, finely grated
  • 1 tbs chilli paste (optional)
  • 1 cup (250ml) salt-reduced soy sauce
  • 1 1/4 cups (310ml) non-alcoholic beer or Coles Real Vegetable Stock
  • 250g Coles Asia Vermicelli Rice Noodles
  • 4 spring onions, thinly sliced
  • 1 bunch pak choy, quartered
  • 4 stems silverbeet, leaves only, chopped

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a large saucepan over high heat. Cook the chicken, in 2 batches, for 2-3 mins each side or until browned. Transfer to a plate.
  2. Step 2

    Reduce heat to medium. Add the onion, garlic, lemongrass, ginger and chilli paste, if using, to the pan. Cook, stirring, for 5 mins or until the onion is lightly browned. Add the soy sauce and 1 cup (250ml) water and bring to a simmer. Cook for 8-10 mins or until the sauce reduces by half. Reduce heat to low. Stir in the beer or stock. Return the chicken, skin-side up, to the pan. Cook, uncovered, for 20-25 mins or until the chicken is cooked through and falling off the bone.
  3. Step 3

    Meanwhile, place the noodles in a heatproof bowl and cover with hot water. Set aside for 5 mins or until noodles soften. Drain.
  4. Step 4

    Add the noodles, spring onion, pak choy and silverbeet leaves to the pan. Simmer for a further 5 mins or until the pak choy and silverbeet wilt slightly.
  5. Step 5

    Divide noodles, pak choy, silverbeet and chicken among serving bowls. Drizzle with a little of the sauce.

    Swap me To make this dish vegan*, use 2 large eggplants, cut into 2cm pieces, and 3 large potatoes, peeled, cut into 2cm pieces.

    *Always check the label to make sure you’re using vegan ingredients.

Nutrition Information

Per Serve

Energy: 2490kJ/590 Cals (29%)

Protein: 40g (80%)

Fat: 30g (43%)

Sat fat: 8g (34%)

Carb: 39g (13%)

Sugar: 15g (17%)

Fibre: 4g (13%)

Sodium: 1380mg (69%)