Hainanese Chicken Curry Noodle

Ingredients:

1/2 whole chicken

Egg Noodle

2-3 litre of water

200ml coconut milk

2 chicken knorr/bouillon cubes

3-4 stalks of spring onions

2 pcs lemongrass

20g curry leaves

1 packet of fish balls

1 packet fish cake ~ slice

80g Dry Tofu ~ cut halves

Paste

5 pcs garlic

2" galangal

8 pcs fresh red chili (deseeded)

1 medium red onion

5-6 pcs shallots

20g Belachan (Dry shrimp paste)

1/2 cup cooking oil

Seasoning

2-3 tbsp curry powder

1 tbsp chili powder

1 tbsp sugar

1 tbsp salt

1 tbsp fish sauce (optional)

Directions:

1. Add the water, spring onion, and chicken knorr in a large pot and bring it to a boil over medium-high heat. Once boiling, add the chicken and cook for 30 minutes over low heat. Skim the impurities off the top as they rise to the surface. Dish the cooked chicken and set it aside for later.
2. While preparing the chicken broth, heat the pan on medium-high heat and add the paste.  Saute the paste until the oil breaks.
3. Then add the curry powder, chili powder, lemongrass, curry leaves, sugar, salt, and 1/4 cup of water.  Continue to stir-fry until fragrant.
4. Transfer the cooked paste to the chicken broth and cook for 10 minutes.  Then, add the fish balls, dry tofu, coconut milk, and salt to taste.  Let it simmer for 10 minutes, and turn off the heat.
5. To assemble, blanch the yellow noodles and arrange them in a large bowl. Add fish balls, sliced fish cakes, dry tofu, and cut chicken. Ladle the curry soup over the noodles and serve with lime wedges and sambal. Enjoy!

Steamed Five-Spice Chicken Roll

Ingredients:

1 pce Boneless Chicken thigh

1 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp Shaoxing wine

1/4 tsp white pepper powder

1/2 tsp Five-spice powder

1 tsp cornstarch

Pinch of salt

Directions:

1. Pat the surface of the chicken dry.  Then, make shallow cuts without cutting through.
2. Add soy sauce, oyster sauce, and Shaoxing wine.  Rub the chicken thoroughly.  Then add white pepper, five-spice powder, and cornstarch.  Continue to rub into the chicken.  
3. Take one sheet of foil and baking paper.  Place the marinated chicken on the baking paper roll as tightly as possible with the baking paper.  Then, roll it with the foil to prevent the sauce from spilling out.  Marinade the chicken for at least 2 hours or more.
4. Steam it over medium heat for 20-25 minutes.  Simple and perfect with steamed white rice.  Enjoy!