Chicken Laksa
Ingredients
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For the chicken and stock
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3 tablespoons vegetable oil
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2 slices fresh ginger
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3 cloves garlic, peeled
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1 stick lemon grass
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¼ teaspoon garam masala
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¼ teaspoon ground turmeric
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5 black peppercorns
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A pinch of chilli powder
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1 small organic chicken
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For the laksa
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2 red chillies, roughly chopped
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2 onions, finely diced
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2 teaspoons ground coriander
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800ml coconut milk
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200g dried rice vermicelli
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4 teaspoons Asian fish sauce
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115g baby spinach leaves or finely sliced green leaves of pak choi
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1 green chilli, sliced (optional)
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3 tablespoons vegetable oil
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3 slices fresh ginger, peeled and roughly chopped
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2 cloves garlic, roughly chopped
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2 stems lemon grass, roughly chopped
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55g tamarind paste
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1 small bunch fresh coriander
Method
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Make the stock: heat the oil in a pan large enough to fit the chicken. Gently fry the ginger, garlic, lemon grass and spices for a minute then add the chicken and brown all over. Cover with water and bring to the boil. Skim off any scum, then reduce the temperature to a gentle simmer and cover. Cook for 1 hour or until the chicken is really tender.
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Remove the chicken. Return the pan to a high heat and boil the stock until it is reduced to about 600ml. Strain, cool and then chill until needed.
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Put the tamarind paste in a bowl. Add 300ml hot water and roughly break up with a fork. Leave to soak.
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Strip the coriander leaves from their stems. Seal the leaves in a plastic bag and refrigerate. Roughly chop the stems then process into a paste with the ginger, garlic, lemon grass and red chillies. Alternatively, finely chop each ingredient.
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Heat the oil in a pan and gently fry the onion until soft and golden. Mix in the herb and spice paste and gently fry for 3-4 minutes, then stir in the ground coriander and cook for 1 minute. Add the chicken stock prepared earlier and the coconut milk. Simmer gently while you finish the laksa.
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Strip the meat from the chicken, discarding the skin and bones Strain the tamarind paste and discard the stones. Cook the vermicelli according to the instructions.
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When ready to serve, add the tamarind liquid, fish sauce, chicken, spinach or pak choi and noodles. Return to a simmer and adjust the seasoning. If you like it hot, add the green chilli. Serve immediately, sprinkled with coriander leaves.
Comments
Glossary
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Black pepper
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Boil
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Brown
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Chicken
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Chill
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Chilli
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Chop
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Coconut
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Coriander
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Finely chop
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Fry
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Garam masala
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Garlic
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Ginger
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Heat
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Herbs
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How to Store, Prepare & Cook Pak Choi | Waitrose
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How to Store, Prepare & Cook Spinach | Waitrose
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Lemon grass
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Mix
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Noodles
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Oil
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Onion
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Paste
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Peel
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Scum
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Seal
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Simmer
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Skin
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Slice
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Soak
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Stir
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Stock
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Stone
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Strain
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Strips
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Tamarind
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Tender
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Thai fish sauce
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Turmeric
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This recipe was first published in Wed Nov 01 00:00:00 GMT 2000.
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