This was an inspiration from last year’s visit to an Indonesian restaurant in London. I asked the waiter for some tips but as you can imagine I had to put my own input in creating the recipe. After writing it on paper it looked scary to make but really believe me, not that difficult. Some patience and organisation and here you are with something exquisite and satisfying. No need to say no more; just try it!
Indonesian Chicken Fillets with Noodles
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Indonesian Chicken Fillets with Noodles
Servings: 6 People
Ingredients
For the Chicken
- 4 Chicken Breasts , about 250g each
- 3 tbsp Rapeseed Oil , or Peanut Oil
- 1 Yellow Onion , roughly chopped
- 2 stalks Lemongrass , only soft part, chopped
- 2 cloves Garlic , roughly chopped
- 1 Green Chilli , roughly chopped
- ½ red Bell Pepper , seeded and roughly chopped
- 1 inch Ginger , roughly chopped
- 25g Peanut Butter
- 30g Honey
- 175ml Coconut Milk
- 25ml Lime juice
- 60 Light Soy Sauce
- 1 tbsp Shrimp Paste
- ½ tsp Cinnamon , ground
- ½ tsp Cumin , ground
- ½ tsp Turmeric , ground
For the Noodles
- 500g Wheat Noodles
- 3 tbsp Rapeseed Oil , or Peanut Oil
- 2 Scallions , white parts and green parts, separately, finely chopped
- 1- inch Ginger , finely chopped
- 2 cloves Garlic , minced with a garlic presser tool
- 250g Button Mushrooms , thinly sliced
- 1 Carrot , julienned
- ½ red Bell Pepper , seeded and julienned
- ½ cup Bean Sprouts
- 1 cup Shredded Cabbage , preferably green and purple mixed
- 150ml Rice Vinegar
- 2 tbsp Golden Caster Sugar
- 2 stalks Lemongrass , only soft part, smashed
- 4 leaves Kaffir Limes
- 1 chilli Pepper , whole
- 1 tbsp Sesame oil
- 2 tbsp Hoisin sauce
- ½ cup Coriander , leaves picked and roughly chopped
- 1 tbsp Furikake , Japanese seasoning
- 1 tbsp Sesame oil
- 2 tbsp Hoisin sauce
Instructions
- Turn on an air circulation on (not grill/broiler) oven to 175° C and set the rack to the middle position.
- Place all the ingredients except of the chicken into a food processor’s bowl with the meatal blade attached. Work for couple of minutes until a saucy paste is created.
- An hour before cooking the chicken fillets take them out of the refrigerator and place them in a roasting pan and rub the paste all over them. Cover with plastic wrap allow to come to room temperature for an hour. Take the wrap off and cook for 45’. Check for doneness with an internal thermometer aiming for a temperature of 77 degrees C.
- For the noodles sauce we use a small saucepan placed on low heat and add all the rice vinegar along with the smashed lemongrass stalks, the chilli pepper, golden sugar and kaffir limes. Bring to a boil, and immediately remove from the heat, cover with a lid and allow for the flavours to come be infused for 10’. Then add the sesame oil and the hoisin sauce stir and keep aside.
- In the meantime, bring a large pot filled with water to a boil and add the noodles. Cook according to package instructions, remove from the heat and keep aside in a bowl filled with water.
- Place a large wok on high heat and add the rapeseed oil. Let it heat-up and toss in the garlic, ginger and the green parts of the scallions. Sauté for less than a minute and add the mushrooms. Keep on sauteing on high fire for about 2’ and then add the carrots and the bell peppers. Sauté for 2’ more and add the bean sprouts with the cabbage. Toss well and then add the cooked noodles along with the noodles sauce. Toss well to combine and remove from the heat.
- To serve we place the noodles to a bowl, add some coriander and the green parts of the scallions. Garnish with a bit of Furikake seasoning and place on top slices of the cooked chicken.
