1 whole chicken – cut up into smaller pieces
1 onion – chopped
VOO – Virgin olive oil
1 heaped dessertspoon full crushed garlic
Salt – to taste
Chicken spice – to taste
Rosemary – to taste
Basil – to taste
5 cloves
1 cup of boiling water
300g packet Chinese Style noodles
Method
Fry onion in VOO till golden and translucent, add garlic and fry another minute or two.
Spoon mixture out on a plate and set aside
Add extra VOO in a large pot, add chicken, stir and fry till you have all the pieces a golden color.
Add all spices, to taste and also the cloves.
Add water, and bring to a rolling boil and then cook for ±1 hour till meat soft and tender and falling off the bone. Be careful, do not overcook it.
Let is cool down, in order for you to debone without burning your fingers.
Shred the meat and keep the juice, but it should not be watery.
Add the chinese noodles, mix through and spoon into a freezer tray.
All done, and ready to freeze.
Defrost before using, and bake at 350-375F till done. As you have already cooked the meat, you only have to make sure the noodles are soft.
Prepared, tried and tested by: Esme Slabbert
