Shared recipe · Malaysian
Malaysian coconut chicken noodles
Serves 4 · 1 hr 30 min total
Jointed corn-fed chicken seared hard, then tossed through egg noodles and tenderstem in a turmeric, mustard-seed and coconut glaze built from the pan fond.
Ingredients
Spices
- 0.5 tspBlack pepper
- 1 tspBrown mustard seeds
- 1 tspChilli flakes
- 1 tspGround turmeric
- 1.5 tspSea salt
Sauce
- 1Chicken stock cube
- 200 mlCoconut milk
- 30 gFresh ginger
- 4 clovesGarlic
- 2 stalksLemongrass
- 2 tbspRapeseed oil
- 1 tspSugar
Protein
- 1Corn fed free range chicken
Starch
- 300 gDried egg noodles
To serve
- 1Lime
Method
- 1Joint the chicken into 2 breasts, 2 thighs, 2 drumsticks and 2 wings. Pat dry, then rub with 1 tsp of the sea salt and the black pepper. Leave 20 minutes.
- 2Peel and finely grate the ginger and garlic. Bruise the lemongrass and slice it thinly. Halve the lime. Cut the tenderstem into 5 cm lengths. Crumble the stock cube into 100 ml hot water.
- 3Heat 1 tbsp of the rapeseed oil in a wok over medium-high heat. Brown the chicken in two batches, skin-side down first, 6–8 minutes until deep golden, then 2 minutes on the other side. Lift out.
- 4Add the remaining 1 tbsp rapeseed oil. Fry the mustard seeds for 30 seconds until they pop, then add ginger, garlic, lemongrass, turmeric and chilli flakes. Stir 1 minute until fragrant.
- 5Pour in the coconut milk, the stock and the sugar. Scrape up the fond. Boil uncovered 4–5 minutes until it coats a spoon and looks glossy.
- 6Return the chicken, skin-side up. Cover, lower to a simmer and cook 18–22 minutes, until the juices at the bone run clear and the flesh is no longer pink (74°C if you probe).
- 7Meanwhile boil the egg noodles in salted water for 1 minute less than the pack says. Drain just as the chicken is ready.
- 8Stir the tenderstem into the wok. Cook uncovered 3–4 minutes until bright green and just tender, and the glaze clings to the chicken.
- 9Toss in the drained noodles and the juice of half the lime. Taste and add the remaining ½ tsp sea salt if it needs it.
- 10Pile into bowls, cut the remaining lime into wedges and serve at once.