Name: Semur chicken
Total time: 1 h 15 min
Yield: Serves 6-8
Ingredients: 1.5kg whole chicken; 4 tbsp vegetable oil; 1 onion sliced; 5 cloves garlic minced; 10cm piece ginger peeled and finely sliced; 2 lemongrass stalks crushed and chopped into 5cm pieces; 1 tbsp chilli paste; 250ml soy sauce; 750ml dark beer (preferably Guinness) or vegetable stock; 1⁄2 tsp whole black peppercorns; 250g vermicelli noodles; 120g spring onions chopped; 250g pak choi or swiss chard sliced; cooked rice to serve

A metal pot filled with roast chicken, glass noodles and leafy green vegetables

1.5kg whole chicken
4 tbsp vegetable oil
1 onion
sliced
5 cloves garlic
minced
10cm piece ginger
peeled and finely sliced
2 lemongrass stalks
crushed and chopped into 5cm pieces
1 tbsp chilli paste
250ml soy sauce
750ml dark beer (preferably Guinness) or vegetable stock
1⁄2 tsp whole black peppercorns
250g vermicelli noodles
120g spring onions
chopped
250g pak choi or swiss chard
sliced
cooked rice
to serve

Method

step 1
Joint the chicken into large, chunky pieces (leave on the bone). Heat the oil in a large pot over a high heat and brown the chicken, turning it with tongs until the pieces are golden all over. Add the onion, garlic, ginger, lemongrass and chilli paste, and continue to cook for a few minutes until the onion is browned.
step 2
Add the soy and cook for 10-15 minutes. Turn down the heat to medium, add the beer and peppercorns, bring the mixture to a simmer and cook, covered, for 30-40 minutes or until the chicken is cooked through and just falling off the bone. When it is ready, tip the noodles into a heatproof bowl, cover with just-boiled water and let stand until the noodles are transparent. Drain and add to the pot with the chicken and vegetables.
step 3
Add the spring onions and greens, then cook for 10 minutes. Serve with rice in bowls.