Vietnamese Noodle with Grilled Chicken
Total time
Author: Jon Mahadi
Cuisine: Vietnamese
Serves: 6
- 6 pcs chicken maryland
- 3 teaspoon minced garlic
- 6 tablespoon soy sauce
- 3 teaspoon five spice powder
- 2 tablespoon honey
- white pepper, to taste
- 3 teaspoon sesame oil
- salt
- Garlic oil (1 garlic bulb)
- 1kg Vietnamese pure egg noodle
- 8 teaspoon garlic oil
- 8 tablespoon soy sauce
- 4 tablespoon oyster sauce
- 4 teaspoon sugar
- Pepper, to taste
- 8 tablespoon chicken stock
- spring onion, coriander, chili, fried shallot for garnish
- Wash and pat dry, then salt the chicken.
- Mix all ingredients to coat the chicken.
- Let it marinate for 4 - 6 hours (overnight preferred).
- Preheat oven to 175C.
- Cook chicken for 15 minutes (skin side down).
- Turn chicken (skin side up), then cook for another 15 minutes (or until golden brown).
- Rest before serving.
- Mince garlic in food grinder.
- Fry with oil until golden brown on low temperature.
- Cook all ingredients on saucepan on low heat until reduced.
- Cook noodle in batches as per instruction on the packet.
- On every batch, coat noodle with 1 teaspoon of garlic oil to prevent sticking.
- Toss noodle with sauce and garnish.
- Serve with chicken soup.
Recipe by Gourmet Conviction at https://gourmetconviction.com/vietnamese-noodle-with-grilled-chicken/
3.2.2929