Chicken Curry Mee Kia (幼面咖喱鸡) (5pax)
Ingredients 1. Chicken Wings - 8pcs (separate drumette from wing) 2. Pre-mix curry paste - 1pkt (refer to picture) 3. Tau pok (beancurd puff) - 1pkt (cut into bite size) 4. Mee Kia (幼面) - 1 pkt of 6 serving 5. Potatoes - 2 medium size (skined, cut into smaller piece and soak in salt water. 6. Fish cake - 2 pcs (blanched and sliced) 7. Fried shallot (optional) 8. Peanut butter - 2 tbsp 9. Water - 1litre 10. Fresh Coconut milk - 1 small pkt (350ml) 11. Red hot chilli paste - 1tbsp
Preparation ( cooking the chicken curry) 1. Heat up wok using medium heat and add 4 tbsp of oil before adding in the curry paste. The curry paste will soak up the oil at the beginning but continue to stir fry it until more oil begin to surface from the paste.
2. Add in the chicken to the wok and stir fry with the paste until the skin of the wings starts to tighten and off the heat.
3. Transfer the content into a pot, add 1 litre of water and commence boiling it with high heat. Once the content starts to boil, add in the cutted potatoes and lower heat to medium heat.
4. Once the content starts to boil again, add in 2 tbsp of peanut butter, 0.75 tbsp of salt, follow by the tau pok and allow the content to boil for another 15mins til the potatoes are cooked. You may use a spoon or fork to try to softly cut a piece of potatoe. If you are able to cut through without effort, the potatoes are cooked.
5. Add the fresh coconut milk to the boiling content and you should see that the content starts to thickened. Taste the content and add more salt, sugar or oyster sauce if desire. Once done, off the heat and set aside.
The Dish 1. Boil a pot of water and get ready to blanch the noodles (Mee kia). Do also prepare some cool water as well.
2. Once the water is boiling, loosen the desired amount of the noodles into it and boil the noodles for 30 secs, remove it into cool water, stir it loose, put it back into the boiling water for 10 secs, remove it and place it onto a serving plate.
3. Add the chicken curry with the desired amount of chicken, potatoes and tau pok onto the noodles, some sliced fishcakes and garnish the dish with fried shallots as it will give the dish some unique taste too.
4. Serve the dish while its hot.
If you like, you may add beansprout to the dish. I wanted to add that but I forgot to buy it when I went market.
Happy cooking and Bon Appetit!
