Soy-braised chicken with sesame noodles, eggplant, mint and watercress from Spice by Christine Manfi

Ingredients

• 40 ml strained lemon juice
• 2 teaspoons sesame oil
• 50 ml Chinese rice vinegar
• 65 ml mirin
• 60 ml Sugar Syrup
• 4 cloves garlic, minced
• 40 ml soy sauce
• 1 teaspoon Chinese Spice Salt
• ¼ cup spearmint leaves, shredded
• 500 g dried somen noodles
• 6 Japanese eggplants
• 2 cups watercress sprigs
• 2 tablespoons torn basil leaves
• 3 green onions, finely sliced
• 3 litres Chinese Master Stock
• 2 teaspoons white sesame seeds
• 12 cloves garlic
• vegetable oil
• 1 x 1.5 kg free-range, corn-fed chicken