- 2 x 800 grams (approx.) Lilydale Free Range Chicken Portions
- 1 tblsp olive oil
- 2 cloves garlic, crushed
- 4 eschallots, finely chopped
- 1 tblsp finely grated ginger
- 1 small red chilli, deseeded and finely chopped
- 2 tblsp Kecap Manis
- 2 tblsp rice vinegar
- 1 tblsp brown sugar
- 1 tblsp fish sauce
- 2 tsp finely grated orange rind
- 2 tblsp orange juice
- 1 1/2 cups chicken stock
- 3 cinnamon quills
- 3 star anise
- 10 shallots, finely sliced
- Vermicelli, cooked as per pack instructions
| - In a large frying pan, heat oil over medium heat and cook chicken on both sides until golden brown. Remove from pan.
- In the same pan, cook garlic, eschallots, ginger and chilli stirring for 1-2 minutes until garlic is golden
- Pour in combined Kecap Manis, vinegar, sugar, fish sauce, orange rind and juice. Add chicken stock, cinnamon and star anise. Bring to boil, stirring.
- Return chicken to pan, skin side down in a single layer. Simmer for 12-15 minutes, turning halfway during cooking
- Serve topped with shallots over cooked vermicelli
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