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STIR-FRY OF CHICKEN WITH HOKKIEN NOODLES RECIPE | GOOD FOOD



Stir-fry of chicken with hokkien noodles Recipe | Good Food image

The secret to this dish is creating a rich sauce to coat the noodles. A good sauce should combine the natural flavours of the ingredients used with a few carefully selected seasonings to enhance those flavours.

Provided by Adam Liaw

Categories     Main-course

Total Time 30 minutes

Yield SERVES 2-4

Number Of Ingredients 16

2 cups broccoli florets
2 tbsp peanut or vegetable oil
1 brown onion, peeled and thinly sliced
3 cloves garlic, roughly chopped
1 tsp grated ginger
2 large red chillies, or 1 small red capsicum, thinly sliced
200g skinless chicken thighs, thinly sliced
2 tbsp oyster sauce
2 tsp dark soy sauce
¼ tsp ground white pepper
¼ tsp castor sugar
1 cup chicken stock, or water
500g thick fresh hokkien noodles
1 tsp cornflour mixed into 1 tbsp cold water
½ cup loosely packed basil leaves, plus extra to serve
¼ cup fried shallots, to serve

Steps:

  • Blanch the broccoli florets by placing them in a covered microwave-safe dish with ¼ cup of water. Microwave for 2½ minutes at high power. Alternatively, blanch the broccoli in boiling water for 2 minutes.

    Heat a wok until it is very hot and add the oil around the top edge so it runs into the bottom of the wok. Add the onion, garlic, ginger and chilli and toss until the garlic starts to brown, about 1 minute. Add the sliced chicken, season with a little salt and stir-fry until the chicken starts to brown. Add the oyster sauce, soy sauce, pepper, sugar and chicken stock, and bring to a boil. Taste the sauce forming in the wok. It should be strong and flavourful. Adjust the seasoning as desired.

    Add the broccoli and noodles to the wok and mix well to combine. Continue to cook for about 2-3 minutes until the noodles are nearly al dente. Add the basil then pour over the cornflour mixture, stirring through until the sauce is thickened and coating the noodles. Transfer to a plate and garnish with basil leaves and fried shallots.

    Adam's tip To separate hokkien noodles in their bag, poke a few holes in the bag and massage the noodles. Once separated, you can even microwave them in the bag before stirring them into the wok, which can really speed up the cooking process.

HOW TO MAKE MARMALADE - THE PIONEER WOMAN – RECIPES ...



How to Make Marmalade - The Pioneer Woman – Recipes ... image

I’d always been wary of marmalade, mostly because I just couldn’t wrap my head around it. To me, it was just jelly with a bunch of stuff in the way.

Provided by Meseidy Rivera

Categories     main dish    side dish

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 32 servings

Number Of Ingredients 4

3 lb. Oranges
1 Lemon
6 c. Waer
6 c. Sugar

Steps:

  • Place a small plate or glass dish in the freezer. You will use this later to test the viscosity of the marmalade. Thoroughly wash the oranges and lemon. Thinly slice oranges and lemon, removing seeds as you go. Stack the slices and quarter them. In a large non-reactive pot, combine citrus slices and water. Place the pot over high heat and bring to a boil. Once it comes to a boil, reduce heat, cover and simmer for 30 minutes. Uncover and let simmer an additional 15 minutes or until citrus is very soft, stirring occasionally.Raise heat and mixture to a boil. Add sugar to citrus mixture and mix until well combined. Let boil until mixture reaches 223ºF on a candy thermometer, about 30 minutes. Keep a close eye on the marmalade. The mixture should darken in color. Test the doneness of the marmalade by placing a small amount of the marmalade on the chilled plate and letting it sit for 30 second. The mixture should turn into a soft gel and move slightly. If it is runny and thin, let it continue to boil until it reaches desired consistency. The marmalade is now ready for canning.

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