Chicken Laksa Food

CHICKEN LAKSA

Steps:

• Soak the noodles in boiling water for 5 minutes.
• Drain and set aside.
• Put chillies, garlic, ginger, coriander seeds, fresh coriander and oil into food processor and process to a coarse paste.
• Slice the chicken breasts diagonally.
• In a large saucepan over medium heat add the paste and fry for 1 minute, stir well.
• Add coconut milk and stock.
• Bring to boil, simmer gently for 10 minutes.
• Add fish sauce and chicken and cook for 5 minutes.
• Add lime juice.
• Divide noodles between bowls and ladle soup over them.
• Sprinkle with mint leaves, green onions,bean shoots and lime wedges.

CHICKEN LAKSA

Steps:

• Peel garlic and ginger and add to food processor. Also add chilli, turmeric, trimmed spring onions, peanut butter, 1 lime, coriander, soy and fish sauce. Blitz to a paste. Put chicken in a plastic bag with salt, pepper and give spice. Bash until 1.5cm thick. Cook on a frying pan/griddle pan until cooked through (turn after 4 min).
• Pour 800ml of boiling water into a big pan and crumble in the stock cube.
• Trim the squash and grate and tip in to the pan.
• Tip the blitzed paste in to the stock and add the noodles (if using). Cut asparagus in half. Add to the pan+ coconut milk, and as soon as it boils, taste and then turn the heat off.
• Finally drizzle the chicken with honey in the pan before serving. Serve with lime wedges.

CHICKEN LAKSA

Steps:

• Put the chicken in a large saucepan with the coriander seeds, ginger, lemongrass, lime zest and a little salt. Add enough cold water to cover, slowly bring to the boil, then reduce to a simmer, gently poaching the chicken for 40 mins until it starts to fall away from the bone.
• Carefully lift the chicken onto a plate and cover with foil. Leave the stock to stand for 10 mins, skim off any excess fat and strain into a clean saucepan. Pull the chicken from the bones and tear into chunks.
• Bring the stock back to the boil, then add the fish sauce, soy, coconut milk, garlic, chillies and coriander stalks. Simmer for 2 mins, return the chicken to the pan and cook for a further 5 mins until warm. Add the spring onions and lime juice to taste.
• Divide the noodles between 6 bowls, then use a slotted spoon to lift the chicken and veg into each. Season the stock and pour over. Scatter with coriander and mint leaves, and serve with a drizzle of sesame oil, if you like.