“We don’t need to overcomplicate our food when we’re cooking at home. A few sauces in the pantry are all the seasonings you need to turn whatever ingredients you have on hand into a delicious family meal.” – Adam Liaw
This recipe was created by Adam Liaw to celebrate AYAM’s 125th anniversary
Images courtesy of Hachette Publishing
Chicken marinade
Combine the chicken with the chicken marinade ingredients. Heat a wok until it is very hot and add in the oil around the edges so it runs into the bottom of the wok. Add in the ginger first and then after a few seconds, the garlic. Toss the garlic and ginger around in the oil until the garlic starts to brown and then add in the chicken. Stir fry the chicken until it starts to brown, add in the cabbage and carrot, and then the sauce ingredients except the chicken broth. When the vegetables soften, add in the chicken broth and bring to the boil. Add the prawns and cook through. Taste the sauce forming in the bottom. It should taste strong and flavourful. Adjust for seasoning.
Poke a few holes in the bag of noodles and massage gently to loosen them. Add in the noodles and stir fry to combine. Continue to cook for about 2-3 minutes until the noodles are nearly al dente. Pour over the cornflour mixture, and stir through until the sauce is thickened and coating the boodles. Transfer to a plate, garnish with coriander and fried shallots.
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