Eating this Vietnamese dish was like attending a traditional wedding. Pure egg noodle, simply tossed with garlic oil, soy sauce, and oyster sauce; the bride was beautifully dressed with blanched beansprout and wilted choy sum, and finally accessorised with finely chopped spring onion, a few leaves of coriander, red cut chilies, and not to forget crispy fried shallot.
Although I visualised the groom to be crispy, the chicken was indeed grilled to perfection. Its flesh was so tender and I could see its juice flowing as I ran my knife through it. After a fragrant bath of five spice, pepper and honey overnight, its charred skin made my mouth salivated…
So if you were thinking of not coming to this wedding, take my advice and change your mind. You may get the chance to be the maid of honour or best man. Your choice!
- 6 pcs chicken maryland
- 3 teaspoon minced garlic
- 6 tablespoon soy sauce
- 3 teaspoon five spice powder
- 2 tablespoon honey
- 3 teaspoon white pepper
- 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
- 4 level tablespoon pepper
- 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.
