Indonesian•healthy

STEAMED LEMON CHICKEN WITH NOODLES

What To Cook Today recipe - Malaysian/Indonesian

Ingredients

Quantities are shown as originally provided.

1 lb chicken boneless skinless chicken thighs (fee free to use breasts if you prefer)
8 oz rice vermicelli noodles (soak until soft and cook according to package instruction)
2 Tbsp freshly squeeze lemon juice
Small bunch of coriander leaves (roughly chopped)
Grated rind from 2 lemons
2 Tbsp lemon juice
2 Tbsp soy sauce
1 Tbsp shaoxing wine / dry sherry
2 stalks of spring onions (finely chopped)

1
In a large bowl, stir in all the marinade ingredients in a non-reactive shallow dish. Place the chicken in and let marinade overnight. You may do this in a good quality zip lock bag and place the bag flat in a shallow dish in the refrigerator to let them marinade nicely
2
Prepare a steamer if you have one, if you don't have one, use a large pot or wok with a steaming rack. Add enough water in until about 1 inch below the steaming rack. Bring the water to a boil. Using tongs, remove the chicken from the marinade and place on the steaming rack, cover an let it steam for the next 30-40 minutes or until chicken is cooked through. Keep the marinade
3
Turn off the heat, carefully remove the steamed chicken an place on plate. Remove the steaming rack. All the juices should have dropped into the steaming liquid underneath. Add in the marinade juice and 2 Tbsp of lemon juice. Bring to a boil
4
Portion the cooked noodles into individual serving bowl. Slice the steamed chicken into 1 - 1 1/2 inch slices and place on top of the noodles. Spoon over the hot lemon broth over the noodle, garnish with chopped coriander leaves and serve immediately