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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Warm the vegetable oil in a saucepan, add the garlic and pepper and fry gently until aromatic and the garlic is lightly coloured. Add the rest of the braising stock ingredients. Simmer uncovered for 30 minutes.You should have 2 cups of stock remaining. Strain. | 2. Meanwhile rub the chicken legs with the extra soy sauce. | 3. Heat the extra oil in a large frying pan and fry the chicken, turning, until browned all over. Remove the chicken pieces. | 4. Drain the excess oil, then wipe the pan clean with kitchen paper.Return the chicken pieces to the frying pan and pour over the boiling braising stock.Cover and simmer for 40-50 minutes or until tender-turn a couple of times during cooking. | 5. Remove the pan from heat and remove cooked chicken from braising liquid (reserve). | 6. Add the prepared noodles to the liquid.and set aside while you assemble the salad. | 7. Scatter the leaves on a large platter, arrange remaining ingredients over the top. Remove the chicken meaqt from the bone and roughly chop-place the meat on the top of the salad. Drain the noodles and serve along with the salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	2		chopped	445.0	0.0	99.0	2.5
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
vegetable oil	2	teaspoons		234.46400000000003	0.0	0.0	27.2
water	3	cups		0.0	0.0	0.0	0.0
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
ketjap manis	2	tablespoons		445.0	0.0	99.0	2.5
oyster sauce	2	tablespoons		18.36	3.9312	0.486	0.09
chinese five spice powder	1/2	teaspoon		445.0	0.0	99.0	2.5
onion	1/2		sliced	32.0	7.472	0.88	0.08
ginger	2	tablespoons	chopped	9.6	2.1324	0.2184	0.09
red curry paste	1	tablespoon		445.0	0.0	99.0	2.5
rice wine vinegar	1	tablespoon		-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
chicken leg	1		trimmed skinned	970.1355	0.7707	74.2108	72.3068
soy sauce	1	tablespoon		16.96	1.5776	2.6048	0.1824
salad leaf	4	cups		445.0	0.0	99.0	2.5
coriander leaf	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
red capsicum	1/4	cup	sliced	445.0	0.0	99.0	2.5
green onion	1/4	cup	sliced	4.7925	1.0188	0.1722	0.0834
red onion	1/2		sliced	32.0	7.472	0.88	0.08
tomato	1		cut	40.2099	8.6898	1.9658	0.4468
avocado	1/2		ripe sliced	-	-	-	-
asparagus	1	bunch	trimmed blanched halved	-	-	-	-
hokkien noodle	500	g		445.0	0.0	99.0	2.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.