Chicken & Pumpkin Laksa
Recipe: #23916
June 03, 2016
Categories: Chicken, Pumpkin Malaysian, No Eggs, Non-Dairy, Whole Chicken, Chicken Dinner, more
"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."
Ingredients
Nutritional
- Serving Size: 1 (641 g)
- Calories 865.8
- Total Fat - 28.8 g
- Saturated Fat - 4.6 g
- Cholesterol - 922.5 mg
- Sodium - 907.2 mg
- Total Carbohydrate - 74.9 g
- Dietary Fiber - 5.4 g
- Sugars - 25.4 g
- Protein - 77 g
- Calcium - 229.5 mg
- Iron - 11.7 mg
- Vitamin C - 39.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
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.
Step 2
Carefully transfer chicken to a large plate and set aside for 10 minutes to cool.
Step 3
Remove chicken meat from bones, discarding sin, bones and cartilage, and coarsely shred the meat.
Step 4
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.
Step 5
Divide cooked noodles among bowls and ladle over laksa and serve with chilli, coriander and lime wedges.
Step 6
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.
Tips
No special items needed.