Fragrant Laksa-Seasoned Chicken Wings

Nutrition per serve

Ingredients

• 2pcs carrot
• 50g laksa curry paste
• 200ml coconut milk
• 300g free-range chicken wings
• 150g jasmine rice
• 1pcs pak choy
• 1bunch coriander
• 10ml neutral-flavoured oil
• 1pcs boiling water
• 5ml sugar
• 5ml white vinegar
• 10ml soy sauce

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Thinly slice the carrots on an angle. Combine the laksa paste, coconut milk and 2 tsp oil in a large bowl and season with salt and pepper. Add the carrot and chicken wings and toss to coat.
2. Step 2 — Bake chicken wings
   Put the chicken wing mixture in a medium deep baking pan. Roast for 25-30 mins until the chicken wings are golden and the sauce is reduced.
3. Step 3 — Cook rice
   Meanwhile, rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
4. Step 4 — Blanch pak choy
   While the rice is cooking, trim the pak choy and separate the leaves. Put the pak choy in a large heatproof bowl and cover with boiling water. Stand for 5 mins or until tender. Drain.
5. Step 5 — Season chicken wings
   Add 1 tsp sugar, 1 tsp white vinegar and 2 tsp soy sauce to the chicken mixture and stir to combine. Season with pepper.
6. Step 6 — Get ready to serve
   Pick the coriander sprigs, discarding the stems. Fluff the rice with a fork. Divide the rice, chicken wing mixture and pak choy among plates. Scatter over the coriander sprigs to serve.

Allergens

Soy, Crustacean