Chicken Laksa With Fresh Herbs - Philips HD2237 Quick Start Manual

Chicken laksa with fresh herbs

Why order takeaway when you can make it at home? This laksa has got all the
flavours you love and plenty of slurpable noodles too. Your kitchen table beats a
food hall any day.
Serves
Preparation time
Pressure cooking time
Ingredients
500g chicken thigh fillets, trimmed, cut into 2cm pieces
1 tbsp cornflour
185g jar Malaysian laksa paste
400ml coconut milk
1L vegetable or chicken stock, salt-reduced
100g vermicelli noodles, soaked in boiling water, drained
Method
1.
Press SAUTÉ/SEAR HIGH TEMP button and press START, do not close the lid. Add the laksa paste and cook until fragrant.
Toss chicken in cornflour and add to the pot. Stir until coated with the paste.
2. Pour in the coconut milk and stock, stir until mixture is simmering.
3. Select the SOUP program in PRESSURE COOKING. Press START.
4.
When cooking is complete. Stand for 2 minutes. Turn pressure regulator to VENT to allow the pressure to release.
Remove lid.
5. Divide the noodles between bowls. Top with carrot and bok choy. Ladle over the laksa, distributing the chicken between
the bowls. Top with cucumber, red onion, fresh herbs and chilli. Serve with lime wedges.
Cook's note
Sauté Pressure Cook
Do not close the Set valve to "Seal"
lid during sauté. position.
20 minutes (excluding pressure building time)
1 medium carrot, julienned
300g bok choy, trimmed and chopped
1 small Lebanese cucumber, halved lengthways,
deseeded, sliced
¼
small red onion, finely sliced
1 cup fresh herb sprigs, such as coriander and mint
Sliced red chilli and lime wedges, to serve
67
4
10 minutes