Served uncut, longevity noodles symbolise a long life, while a whole chicken.
- 165ml coconut milk
- 1/2 cup Penang White Curry Paste
- 2.5kg whole chicken
- 8 kaffir lime leaves
- 3 x 150g packets shelf-stable ramen noodles
- 1/4 cup oyster sauce
- 1 tablespoon soy sauce
- 2 tablespoons tomato sauce
- 2 tablespoons Chinese cooking wine
- 1 tablespoon sambal oelek
- 1 teaspoon grated palm sugar
- 2 tablespoons peanut oil
- 2 eggs
- 3 garlic cloves, crushed
- 1 brown onion, cut into wedges
- 1 bunch choy sum, cut into 4cm lengths
- 2 small tomatoes, cut into wedges
- 1 cup bean sprouts, trimmed
- Green onion curls, to garnish
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Preheat oven to 180C/160C fan-forced.
Combine coconut milk and curry paste in a bowl. Rub 1/2 the coconut mixture over chicken. Place lime leaves in cavity of chicken. Tuck wings under chicken. Tie legs together with kitchen string. Place on a rack in a large roasting dish. Pour 2 cups water into base of dish. Cover with greased foil. Bake for 1 hour 30 minutes. Uncover. Bake, brushing with remaining coconut mixture every 15 minutes, for a further 45 minutes or until chicken is browned and cooked through. Rest, covered, for 15 minutes.
Meanwhile, place noodles in a bowl. Cover with cold water. Stand for 2 minutes. Using a fork, separate strands. Drain.
Combine oyster sauce, soy sauce, tomato sauce, shao hsing, sambal oelek and sugar in a small jug. Heat oil in a large, deep frying pan or wok over medium-high heat. Add eggs. Cook, stirring, for 1 minute or until eggs set. Add garlic and brown onion. Cook for 2 minutes or until onion starts to brown. Add choy sum. Cook for 3 minutes or until just tender. Add sauce mixture, tomato, noodles and 1/2 the bean sprouts. Stir-fry until heated through.
Cut chicken into pieces. Top noodles with remaining sprouts, green onion and chicken pieces.