Chicken and Noodles Recipe
Ingredients
| Fryer - (3 1/2 pounds), disjointed | ||
| Saffron | 1 Teaspoon | |
| Water | 4 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Onions | 2 1/2 Cup (16 tbs), chopped | |
| Garlic | 3 Clove (5gm) | |
| Ginger | 2 Teaspoon, minced | |
| Chili peppers - 1/2 teaspoon, dried, ground | ||
| Oil | 1/4 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Coconut milk | 2 Cup (16 tbs) | |
| Egg noodles | 1 pound | |
Directions
GETTING READY
1) Wash the chicken thoroughly, pat dry and rub with the saffron.
2) Grind the onions, garlic, ginger and chili peppers together into a paste.
MAKING
3) In a pan with salted boiling water, cook the chicken over a low heat for 1 hour.
4) Remove the chicken from the pan, cut into small pieces and toss with the onion paste.
5) Allow the pan cooking stock to simmer until reduced to 2 cups.
6) In a deep skillet, saute the chicken mixture in the oil until browned.
7) Pour in the stock and cook over a medium heat for 15 minutes.
8) In a bowl, mix the flour and coconut milk together, stir into the pan and cook over a low heat for 5 minutes, stirring continuously, until thickened.
9) Taste and adjust the seasoning, if required.
SERVING
10) Spoon over the noodles and serve immediately with the chopped hard-cooked eggs, diced cucumbers and sliced scallions by the side.
1) Wash the chicken thoroughly, pat dry and rub with the saffron.
2) Grind the onions, garlic, ginger and chili peppers together into a paste.
MAKING
3) In a pan with salted boiling water, cook the chicken over a low heat for 1 hour.
4) Remove the chicken from the pan, cut into small pieces and toss with the onion paste.
5) Allow the pan cooking stock to simmer until reduced to 2 cups.
6) In a deep skillet, saute the chicken mixture in the oil until browned.
7) Pour in the stock and cook over a medium heat for 15 minutes.
8) In a bowl, mix the flour and coconut milk together, stir into the pan and cook over a low heat for 5 minutes, stirring continuously, until thickened.
9) Taste and adjust the seasoning, if required.
SERVING
10) Spoon over the noodles and serve immediately with the chopped hard-cooked eggs, diced cucumbers and sliced scallions by the side.
Chef
