PENANG ROAST CHICKEN WITH LONGEVITY NOO­DLES

Super Food Ideas - - CELEBRATION -

SERVES 6 PREP 20 MIN­UTES COOK 2 HOURS YOU’LL NEED UNWAXED KITCHEN STRING.

165ml can co­conut milk

½ cup Ling­ham’s Malaysian Penang White Curry Paste

2.5kg whole chicken

8 kaf­fir lime leaves, torn

3 x 150g pack­ets shelf-sta­ble ra­men noo­dles ¼ cup oys­ter sauce

1 ta­ble­spoon soy sauce

2 ta­ble­spoons tomato sauce

2 ta­ble­spoons shao hs­ing (Chi­nese cook­ing wine)

1 ta­ble­spoon sam­bal oelek

1 tea­spoon grated palm sugar

2 ta­ble­spoons peanut oil

2 eggs

3 gar­lic cloves, crushed

1 brown onion, cut into wedges

1 bunch choy sum, cut into 4cm lengths

2 small toma­toes, cut into wedges

1 cup bean sprouts, trimmed Green onion curls, to gar­nish

1 Pre­heat oven to 180°C/160°C fan-forced.

2 Com­bine co­conut milk and curry paste in a bowl. Rub ½ the co­conut mix­ture over chicken. Place lime leaves in cav­ity of chicken. Tuck wings un­der chicken. Tie legs to­gether with kitchen string. Place on a rack in a large roast­ing dish. Pour 2 cups wa­ter into base of dish. Cover with greased foil. Bake for 1 hour 30 min­utes. Un­cover. Bake, brush­ing with re­main­ing co­conut mix­ture ev­ery 15 min­utes, for a fur­ther 45 min­utes or un­til chicken is browned and cooked through. Rest, cov­ered, for 15 min­utes.

3 Mean­while, place noo­dles in a bowl. Cover with cold wa­ter. Stand for 2 min­utes. Us­ing a fork, sep­a­rate strands. Drain.

4 Com­bine oys­ter sauce, soy sauce, tomato sauce, shao hs­ing, sam­bal oelek and sugar in a small jug. Heat oil in a large, deep fry­ing pan or wok over medium-high heat. Add eggs. Cook, stir­ring, for 1 minute or un­til eggs set. Add gar­lic and brown onion. Cook for 2 min­utes or un­til onion starts to brown. Add choy sum. Cook for 3 min­utes or un­til just ten­der. Add sauce mix­ture, tomato, noo­dles and ½ the bean sprouts. Stir-fry un­til heated through.

5 Cut chicken into pieces. Top noo­dles with re­main­ing sprouts, green onion and chicken pieces.

NU­TRI­TION: (per serve) 3950kj; 63.7g fat; 22.9g sat fat; 55.7g pro­tein; 38.4g carbs; 3.5g fi­bre; 292mg chol; 1459mg sodium.

PENANG ROAST CHICKEN WITH LONGEVITY NOO­DLES THE INFO $4.32 PER SERVE

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