A bowl of roasted chicken noodle can be your option for lunch or dinner. soft noodles and red grilled chicken drenched with savory chicken broth? to die for.
noodle ingredients:
4 rolls ready-made curly noodle,soaked in hot water, drained
4 teaspoons chicken oil
1 teaspoon light soy sauce
1 teaspoon fish sauce
100 grams choy sum,blanched, cut into pieces
2 scallions, sliced for topping
roasted chicken ingredients:
2 chicken thigh fillets
1/2 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 teaspoons angkak(riced red yeast)
1/2 onion, finely chopped
2 tablespoons oyster sauce
2 tablespoons sugar
2 teaspoons sesame oil
1 teaspoon sago starchdissolved in 1 teaspoon water
broth ingredients
1000 ml chicken stock
3 cloves garlic,fried, crushed
2 1/2 tablespoons salt
1/4 teaspoon white pepper powder
1 scallion, finely slicedfor garnish
- Marinate chicken with lime juice, salt, and pepper. Poke holes all around meat with a fork. Let it set for 15 minutes.
- Soak angkak in 100 ml of boiling water until softened. Remove water. Repeat soaking it twice more. Strain it. Puree the angkak.
- Mix angkak puree, onions, oyster sauce, sugar, sesame oil, and sago starch mixture.
- Add chicken. Stir well until the chicken is coated with spice.
- Poke holes around meat with a fork. Let it set for an hour in refrigerator.
- Put chicken in a baking pan lined with aluminum foil and greased.
- Bake chicken in 180o Celsius oven for 45 minutes. Occasionally flip chicken to cook its other side for some times until it is perfectly cooked. Remove it from oven. Slice it.
- Broth: Bring the mixture of chicken stock, crushed garlic, salt, and pepper to boil.
- In a bowl, mix a curly noodle roll with 1 teaspoon of chicken oil, soy sauce 1/4 teaspoon salt, and 1/4 teaspoon fish sauce, stir.
- Serve noodles with roasted chicken, choy sum, broth, and a sprinkle of scallion.
