Asian Style Braised Chicken Salad

This looks like a lot of ingredients, but was easy and really quite mess free to make.

• Ready In: 55 mins
• Serves: 4

Ingredients

• Braising Stock

• 2  garlic cloves, chopped
• 1  teaspoon fresh ground black pepper
• 2  teaspoons  vegetable oil
• 3  cups water
• 2  tablespoons soy sauce
• 2  tablespoons ketjap manis
• 2  tablespoons oyster sauce
• 1⁄2 teaspoon Chinese five spice powder
• 1⁄2 onion, sliced
• 2  tablespoons  chopped fresh ginger
• 1  tablespoon red curry paste
• 1  tablespoon  rice wine vinegar

• Chicken

• 2  tablespoons  vegetable oil, extra
• 1  kg chicken leg, drumstick and thigh, trimmed of visible fat and skinned
• 1  tablespoon soy sauce, extra

• Salad

• 4  cups  salad leaves
• 1⁄2 cup coriander leaves, roughly chopped
• 1⁄4 cup  sliced red capsicum
• 1⁄4 cup  sliced green onion
• 1⁄2 small red onion, finely sliced
• 1  tomatoes, cut in half then into half moons
• 1⁄2  ripe avocado, sliced
• 1  bunch asparagus, trimmed, blanched and halved
• 500  g  hokkien noodles, prepared according to packet instructions

Directions

1. Warm the vegetable oil in a saucepan, add the garlic and pepper and fry gently until aromatic and the garlic is lightly coloured. Add the rest of the braising stock ingredients. Simmer uncovered for 30 minutes.You should have 2 cups of stock remaining. Strain.
2. Meanwhile rub the chicken legs with the extra soy sauce.
3. Heat the extra oil in a large frying pan and fry the chicken, turning, until browned all over. Remove the chicken pieces.
4. Drain the excess oil, then wipe the pan clean with kitchen paper.Return the chicken pieces to the frying pan and pour over the boiling braising stock.Cover and simmer for 40-50 minutes or until tender-turn a couple of times during cooking.
5. Remove the pan from heat and remove cooked chicken from braising liquid (reserve).
6. Add the prepared noodles to the liquid.and set aside while you assemble the salad.
7. Scatter the leaves on a large platter, arrange remaining ingredients over the top. Remove the chicken meaqt from the bone and roughly chop-place the meat on the top of the salad. Drain the noodles and serve along with the salad.