The vegetables are growing fast in the garden, the Pak Choi is ready to be eaten, so my Aunt asked what we could make with these as they need eating now! I decided to have a go at Chicken Laksa, I haven’t made this before but I love it, plus I got to use other pickings from the garden; Courgette,Red Chilli, Basil, Purple Basil and Spring Onion. I googled lots of recipes, I usually would make something up myself from researching and trialing it but this time the Jamie Oliver recipe just looked too good not to try out. I added a couple of ingredients and to be honest found the instructions not overly clear (sorry Jamie) so kinda made some of it up….it tasted good! Check it out….
2 Red Chilli’s
1 Tbsp Sesame Seeds
1 Tbsp Runny Honey
1 Heaped Tsp Chinese five-spice
2 Large Chicken Breast (Jamie’s recipe uses Boneless Chicken thighs, but we had breasts in the fridge, these still tasted good)
1 Chicken Stock Cube
1 Butternut Squash, (neck end only)
3 Cloves of Garlic
2″ Ginger Chunk
1 Tsp Turmeric
½ bunch spring onions (I used 2 large spring onion from the garden)
1 Heaped Tsp Peanut Butter
1 Tsp Tamarind Paste
1& 1/2 Tsp Brown Sugar
½ bunch fresh coriander
1 Tbsp Sesame Oil
1 Tbsp Soy Sauce
1Tbsp Fish Sauce
300 g Rice Noodles ( I used the thin rice noodles)
Pak Choi about 8 leaves
Courgette x 1 sliced with julienne tool into noodles
3 Large Oyster Mushrooms sliced
1/2 Large Red Pepper Sliced thinly
1 Coconut Milk
Handful of basil (green & purple)
First rub the chicken breasts with the chinese five spice and some salt. Place into parchment paper.
Fold the parchment over the chicken ready to bash with a rolling-pin.
Bash the chicken well until it is about 1.5cm thick.
Heat a frying pan (or griddle) I brushed the pan with oil. Then place the chicken in the hot pan and cook on both sides until cooked and a little chargrilled. Don’t over cook the breast as you need them to be moist. This is why using boneless chicken thighs is best as they do not go dry like the breast if over cooked.
If they start to burn take them off the heat and slice the chicken then quickly pop the slithers in the pan to cook until they turn white; this is what I ended up doing 🙂 then they stayed juicy.
Once cooked place all the pieces on a plate and drizzle with the honey, cover with foil to keep this warm and set aside.
Next in a deep pan or wok pour in 800ml of water and crumble in the stock cube and bring to the boil. Then grate in the butternut squash.
I let this bubble away for about 5 minutes then I slightly blitzed it up with a hand-blender. Turn the heat low whilst you make your paste.
In a hand-blender/food processor place in one chilli (remove seeds if you do no like it too spicy) garlic, ginger, tamarind, turmeric, spring onion, peanut butter, sesame oil, fish sauce, soy sauce, coriander (stalks only, reserve the leaves for later) and blitz to a paste.
Pour the paste into the stock pan.
Stir well and turn the heat up to medium.
Next add mushrooms, I added these first as I wanted a crunch leaving with the other vegetables.
Then pour in the coconut milk and stir well.
Squeeze in the juice of one lime. Stir well and taste. At this point I added in the brown sugar for a little extra sweetness. If it needs more salt you could add a little more soy. If you want it a little more sour add more lime juice.
Once you have the taste right start adding the other vegetables; pak choi, courgette, red pepper…
Now pop in the noodles and cover them over with the soup juices.
I turned the heat off at this point and just let the noodles and Vegetables cook with the heat of the soup. This should only take a few minutes.
Now you’re ready to plate up.
In a frying pan dry fry the sesame seeds until a toasty colour set aside. Slice a red chilli, and your basil and cut a lime into wedges.
In large bowls place a good portion of the noodles in the centre and try to get even amount of all vegetables in each dish. Then pour over the soup juice.
Get your chicken and place over the top of the soup in the centre of the bowl then make sure you drizzle the honey juices over from the plate.
Sprinkle over each dish the chilli slices, the basil, and the sesame seeds. Place some coriander leaves over each plate and a lime wedge at the side.
EAT UP!!!! 🙂