Home
Uncategorized

Chicken-and-mushroom wontons in broth

Chicken recipes

Chicken-and-mushroom wontons in broth

20 minutes

Steamed tahini milk bread

Bread recipes

Steamed tahini milk bread

10 minutes

Watermelon, cucumber and grape salad

Salad recipes

Watermelon, cucumber and grape salad

10 minutes

A batch of this curried mince will have dinner sorted for a week

A batch of this curried mince will have dinner sorted for a week

A tray of mince is a grocery staple for good reason. Whether you go for...

Raspberry peach melba sundae

Coconut recipes

Raspberry peach melba sundae

20 minutes

Cherries with coconut Chuckles chocolate sauce

Chocolate recipes

Cherries with coconut Chuckles chocolate sauce

10 minutes

Chicken-and-nectarine bowls

Avocado recipes

Chicken-and-nectarine bowls

10–15 minutes

Steamed tofu with black garlic vinaigrette

Asian recipes

Steamed tofu with black garlic vinaigrette

10 minutes

Steamed garlic-and-ginger angelfish

Fish recipes

Steamed garlic-and-ginger angelfish

30 minutes

Pork tagliata

Pork recipes

Pork tagliata

15 minutes

Moroccan-style meatball pitas

Beef recipes

Moroccan-style meatball pitas

25 minutes

Laksa-poached chicken

Chicken recipes

Laksa-poached chicken

1 hour

Load more

Laksa-poached chicken

By Brita Du Plessis

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

2 T olive oil
150 g Woolworths fresh laksa paste
1 x 400 ml can coconut milk
1 sachet Woolworths chicken liquid stock concentrate
1 litre water
1 whole free-range chicken
1 butternut, peeled and cut into half-moons
200 g pak choi, sliced
400 g Woolworths pad Thai noodles
5 g coriander
5 g mint
2 limes, for serving

Method

1. Heat the oil in a large saucepan, add the laksa paste and fry for 1–2 minutes or until fragrant.

2. Pour in the coconut milk, stock and water and add the chicken. Bring to the boil, cover, reduce to a simmer and cook for 1 hour. Add the butternut in the last 10 minutes of cooking time.

3. Remove from the heat and portion the chicken, discarding the skin and bones. Return to the pan and add the pak choi.
4. Pour boiling water over the noodles and soak for 5 minutes. Drain and divide between 6 bowls.

5. Ladle over the chicken and veg and serve immediately topped with the herbs and a squeeze of lime juice.

Find more chicken recipes here.

Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Josh Van Zyl