Ingredients
- 400 g spinach noodles
- 240 g chicken thigh with skin
- 20 g garlic, crushed
- 50 g shallots, blended
- 3 g garlic powder
- 2 g red colouring, food grade
- 10 g red chillies, blended
- 8 g dark soya sauce
- 20 ml Malaysian Palm Oil
- 20 g sugar
- 15 g light soya sauce
- 20 g oyster sauce
- 2 litres water
- 240 g chicken bones, boiled
- 30 g dried shitake mushrooms, soft boiled and sliced
- 10 g ginger, crushed
- 60 g onions, white
- 20 g garlic, whole
- 30 g spring onions
- 20 ml Malaysian Palm Oil
- 150 g garlic oil
Directions
- Blanch noodles and divide into 100 g portions.
- Rinse chicken thigh and pat dry, then transfer to a tray.
- Marinate the chicken with the rest of the ingredients and keep overnight in a fridge.
- Place the chicken in a roasting pan and roast at 160°C for 30 minutes.
- Remove from the oven and keep aside.
- For the mushroom broth, in a stock pot, bring water to a boil.
- Add in all ingredients, except garlic oil, and simmer for 30-45 minutes.
- Season to taste and strain the broth using a fine strainer.
- The 1 litre of broth should have a strong flavour of chicken essence and mushroom. Keep aside.
- Drizzle garlic oil on the broth before serving with chicken and noodles.