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Vietnamese Style Caramelized Chicken with Glass Noodles and Stir-Fry

Vietnamese Style Caramelized Chicken with Glass Noodles recipe
 
(Yes we have hidden Sprouts – it's Christmas after all!)
 
Vietnamese Style Caramelized Chicken with Glass Noodles recipeFor the Chicken marinade
 
Ingredients:-
 
6 tbsp Soy Sauce
4 tbsp Fish Sauce
1 tbsp grated Ginger
1 ½ Lemons juiced
175g soft brown Sugar
2 red Chillies finely chopped
 
Method:-
 
(1) Add all the ingredients to a saucepan.
(2) Heat gently stirring well to prevent the sugar burning.
(3) Simmer until you have a syrup.
(4) Set aside.
 
Roasting ingredients:-
 
1 small Chicken
6 dried Bullet Chillies
Cracked Black Pepper
A dash of Oil
½ Lemon
3 cloves of Garlic
 
Method:-
 
(1) Place the ½ lemon and Garlic cloves in the cavity of the Chicken.
(2) Pour a small amount of oil over the Chicken and season with the cracked Black Pepper.
(3) Pierce the skin of the Chicken three times through each breast and insert the dried Chillies. If you cut the stem end of the Chillies and squeeze gently the seeds will fall into the meat.
(4) Spread half of the marinade over the skin of the Chicken. Keeping the remainder on one side.
(5) Heat the oven to 180c and roast for about an hour or until the juices run clear if you spike the thickest part of the thigh. Don't over cook as you want the meat to hold together in the stir-fry.
(6) Set aside.
 
Stir-Fry:-
 
You can choose your own combination but as this was our Christmas meal we added de-constructed Sprouts for a bit of fun!
 
Ingredients:-
 
4 outer leaves of a Savoy Cabbage
8 Sprouts. Strip the leaves and break up the centres (Yes Sue is a little insane!)
3 small Carrots
2 medium Onions
 
Method:-
 
(1) Drain the cooking juices from the Chicken.
(2) Cut as much meat from the Chicken as you require into medium sized chunks. Not too small or it will break down when you fry it. You can remove the skin if you wish.
(3) Finely chop all the vegetable ingredients. Set aside 2 leaves of the Savoy. You are going to deep fry these.
(4) Heat a large frying pan or Wok.
(5) Depending on whether you are serving with rice or noodles add them to boiling salted water and boil until ready. Drain and cover.
(6) Heat your deep fat fryer.
(7) Add the vegetables to the Chicken cooking juices when the frying pan / Wok is smoking hot and fry until tender.
(8) Add the Chicken at the end and turn everything so the Chicken is heated and coated in the frying broth.
(9) Fry the 2 remaining sliced Savoy leaves until crispy and drain.
 
To serve place your noodles or rice on the plates. Add the stir-fry and dress with the deep fried Savoy leaves and a sprinkling of Coriander if you wish. We have also found by experiment that Glass Noodles behave like Prawn Crackers if you break them up and deep fry them. Warm the remainder of the syrup and put it in a bowl. This can be drizzled over the plated dish and also used as a dip.
 

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Saturday Politics Avoidance

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Category: Recipes

Saturday Politics Avoidance

There was a very unpleasant Political feel in the air yesterday morning. As we are still on Lock-Down our main news source in the Internet. But on this occasion our gut feeling was correct. Yesterday was best avoided entirely and spent in the kitchen!

So we made Ginger Beer, Fresh Rosemary and Sage Ciabatta and a Turkey Drummer and Vegetable Pie...

Ginger Beer ingredients:-

15g Dried Ginger Powder
400g Sugar
The juice of 1 Lime & 1 Lemon
2l Water (initially)
1 tbsp Yeast ( Ours was from the local Polish Shop and had Yeast Nutrient added )

Makes 4 ½ Litres

Method:-

(1) In a large pan heat the water to dissolve the Sugar.
(2) Add the Ginger, take off the heat and stir well.
(3) Add the Lime & Lemon juice and stir.
(4) Allow to cool to 20c to 30c so you don’t crack your bottle.
(5) Decant into a Demijohn.
(6) Mix the feast in a jug of cool water and add to the Demijohn.
(7) Top up with sufficient water so the is only a very small air space.
(8) Pop your air tray in and give it all a good swirl.
(9) Leave alone for a week if you want it weak, or two weeks or more for a stronger brew. It’s fine to drink “Live”and cloudy.

Fresh Rosemary and Sage Ciabatta ingredients:-

240g Self raising Gluten free flour
½ tsp Salt
The chopped leaves from 2 sprigs of fresh Rosemary and 3 sprigs of fresh Sage
240ml Milk
2 Cloves of Garlic, minced
4tbsp Mayonnaise

Method:-

(1) Mix all the ingredients to a batter sort of consistency.
(2) Preheat the oven to 200c.
(3) Pour into a Bread Tin and cook for 30 minutes or until it golden brown. Decorate with a few herb leaves if you wish.
(4) Tip out onto a cooling rack.

Turkey Drummer and Vegetable Pie.

I’m guessing not instructions are need for making a Pie? We had quite a bit of odds & bobs of vegetables which needed using up. So we roasted and cooled the drummer. Stripped the meat from the quills and bone. Sue made a white sauce and added the various bits of veg. We had a few balls of excess Gluten free Pastry in the freezer to go on the top….. Pie for us for the next couple of days then!

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