Marinated chicken laksa

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

INGREDIENTS FOR 2 PERSONS

- 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!



PREPARATION

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.

Enjoy!