June 03, 2016
Dinner, Main Dish, Soups/Stews,
Poultry, Chicken, Vegetables, Pumpkin , Malaysian, Entertaining, Winter, Stove Top, No Eggs, Non-Dairy, Whole Chicken more
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"This is a recipe from one of our national supermarkets monthly magazine. For this recipe they made their own paste and I have posted the recipe separately #recipe23917."
Heat a large heavy pot over medium-high heat and add the oil and laksa paste and sauté for 8 to 10 minutes or until mixture is fragrant and caramelising on the base of the post and whisk in 2 1/2 cups (625ml) of water, coconut milk and 1 tablespoon fish sauce and bring to a simmer and then add the whole chicken, breast side up and lime leave, if desired and cover and simmer for 50-55 minutes or until chicken is cooked through.
Carefully transfer chicken to a large plate and set aside for 10 minutes to cool.
Remove chicken meat from bones, discarding sin, bones and cartilage, and coarsely shred the meat.
Meanwhile, strain the poaching liquid through a fine mesh sieve, pressing as much liquid through as possible and return the poaching liquid to the pot and bring to a simmer and then add the pumpkin and simmer for 10 minutes or until pumpkin is tender and add the chicken meat to pot for 5 minutes or until heated through and season laksa with remaining fish sauce and salt.
Divide cooked noodles among bowls and ladle over laksa and serve with chilli, coriander and lime wedges.
I've found the best way to cook vermicelli rice noodles is to put into a bowl and cover with boiling water and then gently separate and then drain.
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