CHICKEN LAKSA RECIPE | JAMIE OLIVER RECIPES
My flavour-packed take on a Malaysian classic, with butternut squash for added goodness.
Total Time 15 minutes
Yield 4
Number Of Ingredients 22
Steps:
- Ingredients out • Kettle boiled • Griddle pan, high heat • Large lidded pan, high heat • Food processor (coarse grater & bowl blade) START COOKING On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper and the five-spice. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Place on the hot griddle pan, turning after 3 or 4 minutes, until nicely charred and cooked through. Pour about 800ml of boiling water into the large pan and crumble in the stock cube. Trim the stalk off the squash, roughly chop the neck end (don't peel, and keep the seed end for another day), then grate and tip into the boiling stock. Peel the garlic and ginger. Swap to the bowl blade in the processor and add the garlic, ginger, chilli, turmeric, trimmed spring onions, peanut butter, lime leaves, coriander stalks (reserving the leaves), sesame oil, soy and fish sauces. Blitz to a paste, then tip into the stock and add the noodles. Trim the asparagus and cut in half. Add to the pan, pour in the coconut milk, and as soon as it boils, taste, correct the seasoning with soy sauce and lime juice, then turn the heat off. Drizzle the honey over the charred chicken, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat. Serve with the laksa and lime wedges, sprinkling everything with the coriander leaves and slices of fresh chilli.
Nutrition Facts : Calories 656 calories, FatContent 23.5 g fat, SaturatedFatContent 8.5 g saturated fat, ProteinContent 32.1 g protein, CarbohydrateContent 70.9 g carbohydrate, SugarContent 10.7 g sugar, SodiumContent 2.3 g salt, FiberContent 5.7 g fibre
STICKY SESAME CHICKEN WINGS RECIPE - FOOD.COM
Make and share this Sticky Sesame Chicken Wings recipe from Food.com.
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put oven rack in upper third of oven and preheat oven to 425°F.
- Line a large shallow baking pan with foil and lightly oil foil.
- Mince garlic and mash to a paste with salt using a large heavy knife.
- Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil and cayenne.
- Add wingettes to sauce, stirring to coat.
- Arrange wingettes in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes.
- Transfer wingettes to a large serving bowl and toss with sesame seeds and scallion.
Nutrition Facts : Calories 843, FatContent 57.5, SaturatedFatContent 15.7, CholesterolContent 262.4, SodiumContent 1318.1, CarbohydrateContent 14.1, FiberContent 0.9, SugarContent 11.1, ProteinContent 64.4
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CHICKEN LAKSA RECIPE | JAMIE OLIVER RECIPES
My flavour-packed take on a Malaysian classic, with butternut squash for added goodness.
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 656 calories per serving
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 656 calories per serving
- Ingredients out • Kettle boiled • Griddle pan, high heat • Large lidded pan, high heat • Food processor (coarse grater & bowl blade) START COOKING On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper and the five-spice. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Place on the hot griddle pan, turning after 3 or 4 minutes, until nicely charred and cooked through. Pour about 800ml of boiling water into the large pan and crumble in the stock cube. Trim the stalk off the squash, roughly chop the neck end (don't peel, and keep the seed end for another day), then grate and tip into the boiling stock. Peel the garlic and ginger. Swap to the bowl blade in the processor and add the garlic, ginger, chilli, turmeric, trimmed spring onions, peanut butter, lime leaves, coriander stalks (reserving the leaves), sesame oil, soy and fish sauces. Blitz to a paste, then tip into the stock and add the noodles. Trim the asparagus and cut in half. Add to the pan, pour in the coconut milk, and as soon as it boils, taste, correct the seasoning with soy sauce and lime juice, then turn the heat off. Drizzle the honey over the charred chicken, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat. Serve with the laksa and lime wedges, sprinkling everything with the coriander leaves and slices of fresh chilli.
See details
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Make and share this Sticky Sesame Chicken Wings recipe from Food.com.
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Reviews 5.0
Total Time 50 minutes
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