You're gonna love this one. I've literally never met anyone
that doesn't love laksa. It's kind of like a soup come curry. You've
got peanuts, you got citrus and beautiful crispy chicken.
Get yourself about that much grease-proof paper.
Empty your chicken thighs onto the paper.
Salt, pepper there. A heaped teaspoon
of five spice. Just move the chicken around to coat it. Bash it up.
You're tenderizing and you're also making the flavours really stick to it. We're gonna
go
in to the griddle pan here. That's gonna cook away
and job is a good'en. Squash. Take
the end off. Where the fat bit ends just go straight down
leave the skin on I want about a litre of boiling water
into my pan here. We;re going to add one chicken,
organic stock cube. I've got a grater and just feed the quarters straight in.
This is gonna give your broth, your soup, wonderful body.
One red chili goes in. A thumb size piece of ginger,
coriander here - these stalks are fantastic, and then spring onions.
Just 3 or 4 go in and then a couple of garlic cloves,
about a tablespoon of soy sauce, some kaffir lime leaves.
Get a nice teaspoon of peanut butter. A tablespoon of
sesame oil. Tablespoon of fish sauce goes in,
and then last but not least I've got some some turmeric.
A nice heaped teaspoon and that's gonna give it the most fantastic
colour. Now, I'm just going to wazz all of this up
and just put all that in,
and it's gonna be like a big bomb going off. The flavours,
the brightness, the zestiness. You can serve laksa with rice if you want, but I
think it's more classic to do it with
rice noodles. You can get them everywhere. So I'm just gonna bung in three hundred
grams
of that. So they're gonna cook away. I've got some coconut milk.
Las thing to go in, two bunches of asparagus. Nice big chunks like that.
Squeezing the juice of one lime.
Gorgeous. We're gonna go for one tablespoon
of honey over the meat and we want to basically sesame coat and glaze
these chicken thighs. The pan's screaming hot, so
we go in with the lime juice. See how lovely it's looking.
Give it a shake. Turn it over.
Finish off with a last sprinkle of coriander and if you're a chili freak like
me
scatter some on for a little extra kick.
A little plate of heaven right there.