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Home > Recipes > Chicken, galangal and lemongrass with noodles

Chicken, galangal and lemongrass with noodles
( SERVES 4 )

Amanda Laird

Publication: Viva

Viva

Ratings: No ratings yet

Chicken, galangal and lemongrass with noodles

No ratings yet

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

  1. Slice the chicken thighs and combine with the cooking wine, sugar, galangal, lemongrass and salt. Leave them to marinate for 15 minutes.
  2. Sit a steamer large enough to fit a bowl to hold the chicken, over a saucepan of simmering water.
  3. Spoon the chicken and marinade into the bowl and place into the steamer. Cover and steam for 20 minutes.
  4. 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.
  5. Cook the egg noodles according to the packet instructions then serve with the chicken, sesame seeds and plenty of fresh coriander.
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http://www.bite.co.nz/recipe/5406/Chicken-galangal-and-lemongrass-with-noodles/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

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