Chicken Mee Goreng

Serves 4 Ingredients 750 grams chicken thigh fillets, trimmed and diced 1 tbs cooking oil (peanut) 250g packet long-life dried noodles 4 shallots, sliced thinly 2 bunches of bok choy, trimmed, sliced stems, and leaves shredded ½ cup of Kecap Manis (available in most supermarkets in sauce aisle) Garnish: finely sliced chilli or capsicum Method […]

Serves 4

Ingredients
750 grams chicken thigh fillets, trimmed and diced
1 tbs cooking oil (peanut)
250g packet long-life dried noodles
4 shallots, sliced thinly
2 bunches of bok choy, trimmed, sliced stems, and leaves shredded
½ cup of Kecap Manis (available in most supermarkets in sauce aisle)
Garnish: finely sliced chilli or capsicum

Method

Place noodles in a heatproof bowl. Cover with boiling water. Stand for 8 to 10 minutes or until just tender. Drain. Using a fork, separate noodles

Heat wok or frying pan to medium heat and add oil

Fry shallots for 2 minutes until softened

Add diced chicken and stir fry for 3 minutes or until just cooked

Add sliced bok choy stems and stir through

Add bok choy leaves, noodles and ketjap manis (sweet soy sauce) and stir fry for 1-2 minutes

Add garnish and serve immediately with steamed rice.

This recipe was also published in the November 2016 edition of Border Crossings, the magazine of LCA International Mission.

Share this Post!

About the Author : Erin Kerber


0 Comment

You may also like