Marinated chicken laksa

The marinated sweet chicken leg (one of the softest choices of chicken meat btw) works really well with this Brouillon, because it's made of chicken curcuma broth! 


- Yellow Curry Coco Brouillon
- 300g chicken leg
- 1 teaspoon five spice (Chinese herb mix with 5 spices - easy to make yourself as well*)
- 1 teaspoon chicken spice
- 1 tablespoon of maple syrup (or honey if you don't have it)
- 50g broccolini* 
- 120g noodles (ex. thicker rice noodles work well with this dish)
- Toppings (optional): cilantro, spring onion, red pepper, sesame seeds

*If you don't have five spice, just mix cinnamon, clove and star anise, almost everyone has those in their pantry - for the real deal you need to add fennel seed and sechuan pepper as well
*Paksoi would also go really well with this dish!


Slice the chicken into small pieces and put it in a bowl. Add the five spice, chicken spices, maple syrup and one tablespoon of olive oil. Mix well and set aside. 

Boil some water to cook the broccolini 4 minutes. Don't throw away your water and cook your noodles in the same water - Cook them according to the packaging. 

While cooking the noodles and broccolini, fry the chicken on a high heat for about 4-5 minutes. 

Heat up your Brouillon. Let it cook until it boils. 

While waiting, slice up your toppings real thin.

Pour the noodles, broccolini and chicken in a bowl, add the hot Brouillon. Top off with some toppings if you like.


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