TOM YUM ‘YUM YUM’ FRIED CHICKEN

  • Ingredients:

    • 8 drumsticks (skin on)
    • 2 eggs
    • 1 cup regular flour
    • 2 packets of Tom Yum instant noodles
    • 1 cup Veg oil Salt and Pepper
    • 2 cups of plain Yoghurt Cucumber

    salad:

    • 1 cucumber
    • 4 tbl sesame oil rice wine vinegar

    Sauce:

    • 1/2 cup soy sauce
    • 1/2 white vinegar

  • Directions:

    1. Remove the skins from the drumsticks and set aside.
    2. Bring a pot of water to boil. Empty 1 sachet of Tom Yum from on of the the noodle pots and boil.
    3. Take out 2 cups of the cooked stock and set aside.
    4. (4) In the rest of the stock, poach all the chicken. Cook each batch of 4 drumsticks for 8 mins. Once cooked set aside.
    5. In a bowl beat the eggs.
    6. Place TWO packs of Tom Yum noodles into a bag with one end open. Try and get all the air out. Cover the bag with a tea towel. Use a rolling pin to smash the noodles into a crumb. Keep it slightly chunky.
    7. Pour the cup of oil into a pot or pan that will cook 4 drum sticks at a time. And the oil should go half way up the drumstick. Heat the oil and get it up to mid temperature.
    8. Setup the crumbs, flour and beaten eggs in 3 seperate bowls.
    9. (9) Do 4 drumsticks per batch.
    10. Roll each drumstick flour, then egg and then the cereal crumb.
    11. Gently lower the chicken into the medium heat oil and leave it alone for 6-7 mins.
    12. Once golden brown, turn the drumstick once to the other side and do the same. Cook for another 6-7mins.
    13. Pull the cooked chicken out and set it down to drain.
    14. Bring the two cups of stock that were set aside, up to the boil. Empty the remaining sachet of Tom Yum seasoning and the two packets of dehydrated garnish into the boiling stock. Turn off the heat and mix well.
    15. Once a little cooler, mix in the two cups of yoghurt. Mix well. That’s the sauce!
    16. Serve with cucumber pickle and a bowl of steamed rice.
    17. Cucumber pickle
    • I. Cut the ends off the cucumber and then down the middle. Use a spoon and scrape out the core.
    • II. Then cut the cucumber into approx.
    • 1 cm pieces. Put them all into a bowl.
    • III. Pour in 2 tablespoons of Sesame Oil, 1 tsp of salt, 1 tsp of sugar and 3 tablespoons of rice wine vinegar into the bowl. Combine and set aside
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