Sandy Tang’s Lemon Shredded Chicken Noodle

2 people
00h 00
00h 00
Credit: Lee Kum Kee UK
  1. 1). Season the chicken with salt overnight or 30 minutes before cooking.
  2. 2). Boil water in a sauce pan over a high heat. Once boiling, add a pinch of salt followed by the chicken legs, ensuring the water covers the chicken. Put the lid on and let it simmer for 30-40 minutes until they are cooked thoroughly. (Tip: you can use a meat thermometer to check the internal temperature. Aim for 77-79°C, so it is completely off the bone).
  3. 3). Remove the chicken legs from the pot and pat them dry with kitchen towels. Set aside to cool before shredding with two forks or your fingers.
  4. 4). Add Sichuan peppercorn oil in a pan over a medium heat. Add the crushed dry chillies along with the seeds and keep stirring for 3-5 minutes before removing from heat.
  5. 5). Combine the ingredients in the sauce mix and the fried chillies in a mixing bowl.
  6. 6). Add the shredded chicken into the mixing bowl and give it a good toss.
  7. 7). Cook the noodles as per pack instructions.
  8. 8). Place the noodles on a plate, followed by the shredded chicken. Garnish with coriander, sprinkle with crushed peanuts.

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