Chicken Laksa

Serves 4
Time 35 minutes


2 chicken marylands, scored

2 tbsp dark sweet soy

2 tbsp hoisin sauce

2 tbsp teriyaki sauce

2 tbsp olive oil

 1 onion, finely chopped

1 bunch coriander, stems chopped and leaves reserved

2 garlic cloves, minced

1 knob ginger, thinly sliced

2 kaffir lime leaves

2 long red chilli, seeds removed, thinly sliced

1 long green chilli, seeds removed, thinly sliced

1 cup spring onion, chopped

1 lemongrass stalk, pale part only, bruised

1 tbsp curry powder

½ cup laksa paste

½ punnet oyster mushrooms, torn

1 tbsp brown sugar (optional)

1L chicken stock

500 g dried vermicelli rice noodles, cooked

1 cup bean sprouts (optional)

1 cup snow pea shoots tendrils

Spring onion and coriander leaves, to garnish

1 lime, juiced

2 hard boiled eggs, halved, to garnish

400ml coconut cream

deep fried shallots, to garnish


Preheat the oven to 180°C.

Place the scored chicken on a baking tray in the oven evenly coated in dark sweet soy, hoisin and teriyaki sauce, then cook in the oven for 15-20 min at 180°C. Make sure you don’t burn the top of the chicken. Use a little water to cover it if you need. Once cooked, remove from oven and allow to cool slightly before cutting the meat into pieces.

In a hot pan with olive oil, add the onion, garlic and ginger and sweat down with the kaffir lime leaves. Add chillies, coriander stems and spring onion to the pot. Stir.

Add lemongrass and curry powder, and stir to coat everything in the powder.

Stir in the laksa paste, mushrooms, brown sugar (if using) and stock and simmer 10-12 minutes.

Divide the drained noodles between 4 bowls and ladle the laksa over the top. Squeeze over the lime juice and garnish with spring onions, coriander, and snow pea tendrils. Place some chicken pieces on top along with the hard boiled egg halves, a dollop of coconut cream and a sprinkle of deep fried shallots.