Mie Kangkung (Water Spinach Noodle)
Water Spinach Noodles (Mie Kangkung) is an of Indonesian noodle soup served with chicken and kangkong (water spinach). T…
16 Jun 2019 45 min 5 servings
- Ground all ground ingredients become a paste.
- Stir fry ground ingredients and kaffir lime, bay, turmeric leaves, and lemongrass with cooking oil in a big pot (that fit all chickens pieces) until fragrant.
- Add chicken into the big pot and stir fry until ground ingredients cover all chicken well.
- Add coconut milk into the big pot, and cook until boil.
- Keep stirring slowly and keep chickens are covered with the ingredients until all are cooked well, around 15 - 20 minutes in medium heat.
- While waiting, pre-heat the oven to 200 degrees (force fan and top heat).
- Prepare a baking pan (cover it with baking paper or aluminium foil)
- Put the chickens on the baking pan, cover it with the remaining liquid (around 3 tablespoons) by using a spoon or brush.
- Put it into the oven and grill until the colours are changed (around 5 minutes) and brush the chicken again with the sauce and grill it again for around 1-2 minutes.
- Flip the chicken to another side and repeat steps 8 and 9.
- Grill the chicken until a little bit dry but not burnt.
- Take out the chickens from the oven, and put chickens on the serving plates.
- Squish lime on top of the chickens ready to serve.
Note: Alternatively, you may grill the chicken on the BBQ pit using charcoal. And you may also add a bit of water into the remaining liquid to become curry soup, just add boiled egg and tofu or vegetables.
