Prep 30 mins
Cook 1 hr
I've had this recipe for so long that I was too young to make a note about its origins. I know two things about it, however; it came from a magazine (like Women's Day -- I didn't mind cutting the recipe out and taping it to a recipe card along along with the photo!) and it fed my early passion for cooking! Serve with lemon and lime wedges.
- 2 tablespoons dark sesame oil
- 3 lbs roasting chickens, cut into 8 pieces
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon lemon pepper
- 1⁄8 teaspoon ground cardamom
- 2 cups onions, chopped
- 6 medium garlic cloves, crushed
- 1 1⁄2 cups chicken broth
- 1⁄2 cup cream of coconut
- 1 (8 ounce) package cellophane noodles
- 4 1⁄2 teaspoons all-purpose flour
- 2 tablespoons water
- 1 lb bok choy, trimmed, cut into 3-inch pieces
- 1 cup flaked coconut, toasted
- 1 cup salted peanuts
- 1 lemon, cut into wedges
- 1 lime, cut into wedges
- Heat oil over medium-high heat in large skillet.
- In batches, brown chicken on all sides, about 10 minutes; remove to platter. After saving 2 tablespoons drippings, discard the remaining.
- In hot drippings, over medium heat, saute salt, turmeric, ginger, lemon pepper and cardamom about 30 seconds.
- Add onion and garlic; cook, covered, about 10 minutes.
- Stir in broth and cream of coconut.
- Add chicken; simmer, covered, until tender, about 45 minutes.
- In large saucepan, soak noodles in cold water to cover 15 minutes.
- Plance pan over high heat; bring to almost boiling. Drain. Place noodles in center of platter; keep warm.
- In same pan, in 1 inch boiling water, cook bok choy, covered, 1 minute; drain. Arrange around noodles. Keep warm.
- Transfer chicken to another large platter and keep warm.
- In cup, blend flour with the water; stir into broth. Bring to boiling, stirring; boil 1 minute. Pour over chicken.
- Serve with noodles, bok choy, condiments, lemon and lime wedges.
The first time I prepared it, it was very bland. The taste was nice, but it needed something else. With the leftovers I added a little cayenne red pepper. Weird ingredient, but it gave it some kick. Thanks!