
Recipe
5 Chicken Thigh Fillets
4 Rashes of Bacon
4Tbsp Brown Sugar
1Tbsp All spice
1/2 Cup Dessicated Coconut
300ml Light Cream
Half a Brown Onion
1Tbsp Minced Garlic
200g Rice Noodles (Packet/Dried)
8 Medium Sized Mushrooms
Handful of English Spinach
Cracked Pepper to Taste
Do the following two steps simultaneously.
Non-Stick Frying Pan
- Chop the bacon into roughly one centimeter strips and dry-fry
- When half fried add the chopped onion and minced garlic (there should be enough fat from the bacon to fry the onion)
- Chop the Mushrooms into slices and add to the pan. Use a splatter guard to ensure you don't get splashed with hot bacon fat
Saucepan
- Add the cream and approximately 1/2 cup of water to the saucepan
- Once simmering add the chicken that has been cut into strips
- When chicken has begun to cook add the spinach, coconut, sugar, spice and pepper and stir
- Cover saucepan and let simmer
- When both saucepan and fry pan are close to ready add the noodles directly to saucepan and stir into mixture. Add water if needed
Once cooked Serve and Enjoy!
-MDC