Chicken Lor Beehoon
Ingredients
- 2 pcs Bihun Jagung URAI
- 2 pcs chicken breast fillet skin on
- Carrot, cutstick
- Coriander, chopped
- Marinade:
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 garlic, chopped
- ½ tbsp ginger, grated
- pepper
- Base chicken stock:
- 3 tbsp oil
- 350 g Chicken carcass/chicken feet
- 1 litre water
- 1 carrot, cut stick
- 3 cloves garlic, crushed
- 1 celery
- ½ onion, char over open flame
- 1 stalk spring onion, burned
- Thick chicken sauce:
- ¼ of medium white onion, chopped
- 2 cloves garlic, chopped
- 3 pcs shitake mushroom, sliced
- 800 ml chicken stock
- 5 tbsp light soy sauce
- 3 tbsp dark soy sauce
- 3 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp five spices powder
- Salt and pepper
- Tapioca starch
Instructions
- 1. Cook Bihun Jagung URAI according to instructions on the package. Set aside.
- 2. Chicken: marinate chicken with all of the marinade for about 15 minutes (for better result, marinate it overnight), after that pan sear the chicken (skin on first) until cooked, let rest the chicken before cutting, set aside.
- 3. Base stock: Heat the oil over medium heat. Cook chicken carcass until browned, pour water in. Then add the rest of chicken stock ingredients, bring to boil in lower heat until the water reduced, set aside.
- 4. Thick chicken sauce: heat the oil in a saucepan over medium heat, sauté onion until softened then add garlic and shiitake mushroom, stir occasionally.
- 5. Pour in chicken stock, add the rest of ingredients (except tapioca starch) and bring to boil, let the liquid reduce. To thicken the sauce, combine equal parts tapioca starch and cold water. Stir together until smooth. Pour into your sauce and cook over medium heat, stirring continuously, until the sauce reaches your desired consistency.
- 6. To serve, place bihun Urai and carrot on a plate, pour the sauce and top with the sliced chicken, garnish with coriander
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