[0:00]Hello, Cooking Therapy channel. Today, I'm going to make a really delicious noodle salad. Thank you for watching. Don't forget to like and follow. See you in the next video. Hello, all of you. Welcome to Cooking Therapy channel. Today, Elva is going to make a very delicious noodle salad because it's rainy season.
[0:27]First, take 100g of chicken, cubed. Add 1 tsp chicken powder and 1/2 tsp salt, then mix well.
[0:38]Marinate it for about 15 minutes to absorb the flavor. The remaining chicken bones are for making soup. For the chicken soup, smash about 3 cloves of garlic. Boil water for the soup. Once it boils, add the chicken bones. The more bones, the sweeter the stock. Add the smashed garlic. Simmer it for about 30 minutes on low heat to make the stock flavorful. Remove any impurities that float to the top. Next, slice one large shallot thinly for the curry base. Mince about 1/2 tbsp of garlic. Then, for the chicken curry, heat 2 tbsp of cooking oil in a pan. Add the sliced shallot. Sauté the shallots on low heat until they soften and become translucent. Once the shallots are golden, add the minced garlic. Sauté until aromatic. Don't burn it, as garlic burns easily. Add 1/2 tsp turmeric powder. Sauté until aromatic. Now, add the marinated chicken pieces. Sauté the chicken for about 5 minutes until it is slightly cooked.
[2:07]Now, add 1 tbsp of paprika powder. Turn down the heat. Mix everything well. This paprika isn't spicy, it's just for color. Once the paprika is cooked, add 1 cup of water. Simmer for 10 minutes. Then, add 1 tbsp of fish sauce. Simmer until the oil separates from the sauce. If you prefer it a bit sweeter, you can add a little sugar. When the oil separates from the sauce and it smells aromatic, you can turn off the heat. Chicken curry sauce is done. Now, the chicken curry for the noodle salad is ready. Set aside for later use. Now, the chicken stock soup is also ready. Add 1 tsp chicken powder, 1/2 tsp salt, and 1/4 white pepper. Add Chinese celery for aroma. You can add a little sugar if you like it sweeter. Soup is ready :) Now, 400g of thick rice noodles, this is for two servings. Blanch noodle in boiling water for 1-2 minutes. This makes the noodle more chewy and fresh, and also removes the sour smell so you can keep it all day. I used fresh noodles here. If you use dry noodles, please cook them according to the package instructions. Drain excess water. After draining, add a little oil and mix well to avoid clumpy noodles.
[3:59]Everything is ready, so let's start mixing. Prepare for noodle salad mixing. Noodles are needed, chicken curry, fish cake, roasted besan/chickpea flour, sliced boiled duck egg, and chopped coriander. I'll mix one serving first. Add noodles. Add 2 tbsp chicken curry sauce. I like meat, so I'll add about two spoons of chicken curry. Cut in the fish cake pieces (optional). Now, add 1 tbsp chickpea flour, which is essential for noodle salad. Add chopped coriander. Then, mix everything thoroughly. Mix well lightly :) If you like it spicy, you can add some chili flakes. Add 1 tsp chili flakes. I'll add fish sauce too because it's a little bland. Add 1 tsp fish sauce (or) as per taste. Okay, so now a very delicious and fresh noodle salad is ready. Serve with lime wedge, shallots, egg and chicken soup. It goes really well with hot, sweet chicken soup. Smells delicious! So, I want everyone to try it. Thank you for watching until the end. If you like this video, don't forget to like and follow. See you in the next video.
