Monday, 7 February 2011

Spicy Shrimp-paste Chicken Noodles



This recipe is based on Ken Hom's Crispy Fried Chicken.

Ken Hom is one of my favourite chef. I love the way he executes his recipes. There's an air of calmness around him even while he's working round the high-heat manic-pace of a chinese stir-fry....

When I first came across this recipe, I just couldn't wait to do it. There are flavours in this recipe that are alien even to me. So, armed with a list of ingredients, I cajoled (see also insane pleading) MrD to drive to the asian supermarket - which is on the other side of town - just to get the stuff I needed to prepare this dish... thanks, MrD, love you bunches!!

And the result... {Ken Hom will be proud!!}







Spicy Shrimp-paste Chicken Noodles


For the chicken:

1 tbsp shrimp paste
1 tbsp unsweetened apple juice
1 tbsp minced ginger
1 tsp sugar
1 tsp sesame oil
1 tsp light soy sauce
400g boneless chicken thigh,
vegetable oil, for frying
3 tbsp finely chopped spring onions


For the noodles:

1 tbsp vegetable oil
4oz kimchi, finely chopped
1 tsp finely chopped garlic
1 tsp finely chopped ginger
1 tbsp unsweetened apple juice
1 tbsp chilli bean sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp caster sugar
¼ cup chicken stock
400g egg noodles, cooked according to packet instructions, drained





Place the shrimp paste, apple juice, ginger, sugar, sesame oil and soy sauce into a bowl and mix until well combined.
Stir in the chicken pieces and set aside for 30 minutes.
Heat a wok or a large frying pan until hot and add the oil.
Add the chicken to the wok and fry for 5-6 minutes, or until golden-brown.
Remove the chicken from the pan with a slotted spoon and set aside to drain on kitchen paper.





Meanwhile, for the noodles, heat a wok or large frying pan over a high heat and add the oil.
Add the kimchi, garlic and ginger and stir-fry for one minute.
Add the apple juice, chilli bean sauce, soy sauce, oyster sauce, sugar, and chicken stock.
Reduce the heat and simmer for three minutes over a low heat.
Turn off the heat and add the noodles into the sauce. Mix well

To serve, pile the noodles into a serving plate and place the chicken onto the noodles and sprinkle over the chopped spring onions.

Note : you may substitute apple juice with Shaoxing wine or apple cider, if you prefer.