adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Penang roast chicken with longevity noodles
0 Likes
Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
140 minutes
Symbolic dish: Longevity noodles & whole chicken represent long life & family togetherness.
Ingredients:
  • 165ml can coconut milk
  • 175.00 gm Lingham’s Malaysian Penang White Curry Paste
  • 2.5kg whole chicken
  • 8 makrut lime leaves, torn
  • 3 x 150g packets shelf-stable ramen noodles
  • 76.25 gm oyster sauce
  • 21.00 gm soy sauce
  • 41.60 gm tomato sauce
  • 40.00 ml shao hsing (Chinese cooking wine)
  • 20.00 ml sambal oelek
  • 1 tsp grated palm sugar
  • 36.40 gm peanut oil
  • 3 garlic cloves, crushed
  • 1 brown onion, cut into wedges
  • 1 bunch choy sum, cut into 4cm lengths
  • 2 small tomatoes, cut into wedges
  • 250.00 ml bean sprouts, trimmed
  • Green onion curls, to garnish
Instructions:
  • Preheat your oven to 180C (160C fan-forced).
  • Mix coconut milk and curry paste in a bowl. Rub half of the coconut mixture over the chicken. Stuff the cavity of the chicken with lime leaves. Tuck the wings under the chicken and tie the legs together with kitchen string. Place the chicken on a rack in a large roasting dish. Pour 2 cups of water into the bottom of the dish. Cover with greased foil and bake for 1 hour and 30 minutes. Remove the foil, bake for an additional 45 minutes, brushing with the remaining coconut mixture every 15 minutes, until the chicken is golden brown and fully cooked. Let it rest, covered, for 15 minutes before serving.
  • Place the noodles in a bowl and cover them with cold water. Let them stand for 2 minutes, then use a fork to separate the strands before draining the water.
  • Mix oyster sauce, soy sauce, tomato sauce, shao hsing, sambal oelek, and sugar in a small pitcher. Heat oil in a large wok over medium-high heat, add eggs, stir until set. Incorporate garlic and brown onion, cook until onion browns. Add choy sum, cook until tender. Stir in the sauce, tomato, noodles, and half of the bean sprouts. Stir-fry until everything is heated through.
  • Cut the chicken into bite-sized pieces. Then, layer the noodles with the remaining bean sprouts, green onions, and chicken pieces.

Similar Recipes