Chicken, galangal and lemongrass with noodles
Ingredients
| 600 g | Boneless chicken thighs, (skinless) |
| ¼ cup | Chinese wine |
| 1 Tbsp | Brown sugar |
| 3 cm | Galangal, (pieces, finely sliced) |
| 5 cm | Lemongrass, (piece, finely sliced) |
| 2 tsp | Salt |
| 1 Tbsp | Black sesame seeds |
| 1 Tbsp | White sesame seeds |
| 1 | Dried egg noodles, (or fresh) |
| 1 to serve | Fresh coriander |
Directions
- Slice the chicken thighs and combine with the cooking wine, sugar, galangal, lemongrass and salt. Leave them to marinate for 15 minutes.
- Sit a steamer large enough to fit a bowl to hold the chicken, over a saucepan of simmering water.
- Spoon the chicken and marinade into the bowl and place into the steamer. Cover and steam for 20 minutes.
- Let rest while toasting the black and white sesame seeds in a dry pan over a medium heat for about 2 minutes or until fragrant.
- Cook the egg noodles according to the packet instructions then serve with the chicken, sesame seeds and plenty of fresh coriander.
http://www.bite.co.nz/recipe/5406/Chicken-galangal-and-lemongrass-with-noodles/
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