Twice-Cooked Crispy Skinned Chicken

INGREDIENTS
2 small (about 800g each) whole fresh chickens
60ml (1/4 cup) fresh lemon juice
1 lemon, halved
2 stems lemon grass, pale section only, bruised
4 small fresh red chillies, bruised
5cm-piece fresh ginger, halved, bruised
1 bunch coriander, roots and stems only, washed, dried, bruised
1L (4 cups) cold water
2 tbs yellowbox honey
1 tbs sesame oil
2 tsp ground Chinese five spice
2 tsp ground cinnamon
2 tsp salt
1 tsp ground pepper (Masterfoods Peppercorn Medley brand)
Coriander leaves, extra, to garnish

METHOD

Rinse chicken cavities under cold water. Pat dry with paper towel inside and out. Pour lemon juice over chickens and use your hands to rub into the skin. Divide lemon, lemon grass, chillies, ginger and coriander among cavities. Place chickens in a large wok and add the water. Cover and bring to the boil over medium-low heat. Reduce heat to low and simmer for 30 minutes or until cooked through. Remove from heat. Drain.
Meanwhile, preheat oven to 180°C. Combine the honey, sesame oil, Chinese five spice, cinnamon, salt and pepper in a small bowl.
Transfer chickens to a roasting pan and brush with honey mixture. Roast in preheated oven, brushing occasionally with pan juices, for 25 minutes or until golden. Remove from oven. Remove and discard lemon mixture from cavities.
Use kitchen scissors to cut chickens into small pieces. Arrange on a serving platter and sprinkle with coriander leaves to garnish. Serve immediately.
Notes & tips
You can prepare this recipe to the end of step 1 up to 1 day ahead. Cool to room temperature, cover with plastic wrap and place in the fridge. Continue from step 2 up to 1 hour before serving.

SERVINGS

8

SOURCE

www.taste.com.au

Steamed Dumplings

INGREDIENTS
300g pork mince
4 green onions, chopped
2 garlic cloves, crushed
1/4 cup bamboo shoots, chopped
2 teaspoons Chinese rice wine
1/4 teaspoon white pepper
3/4 teaspoon sesame oil
30 fresh wonton wrappers
1cm piece ginger, peeled, finely chopped
1/4 cup soy sauce
1 1/2 tablespoons white wine vinegar
3 teaspoons white sugar
1 tablespoon coriander leaves, chopped


METHOD
Combine mince, onion, garlic, bamboo shoot, rice wine, white pepper and oil in a bowl. Season with salt.
Place 1 teaspoon mixture into centre of 1 wonton wrapper. Brush edges with water. Fold wonton over to make a triangle. Bring base corners of triangle together. Press firmly to join.
Line base of a large steamer basket with baking paper. Place dumplings, in a single layer, in basket. Pour water into a wok until one-quarter full. Bring to the boil over high heat. Place steamer over wok, ensuring base doesn't touch water. Steam dumplings for 15 to 20 minutes or until tender and cooked through.
Combine ginger, soy sauce, vinegar, sugar and coriander in a bowl. Stir until well combined. Serve with dumplings.


Variation: To deep-fry dumplings, pour oil into wok until one-third full. Heat until hot. Deep-fry dumplings, in batches, for 3 to 4 minutes or until golden. Allow oil to reheat after cooking each batch.


SERVINGS
30

SOURCE
www.taste.com.au

Steamed Sesame Greens

INGREDIENTS
2 cups water
1 bunch choy sum, ends trimmed
1 bunch asparagus, trimmed
1 bunch gai lum (Chinese broccoli), ends trimmed
Dressing
2 tbsp vegetable oil
2 small garlic cloves, crushed
2 tbsp Ayam Oyster Sauce
1 tbsp honey
1/2 tsp sesame oil
1 tbsp toasted sesame seeds

METHOD
Pour water into a wok over high heat, cover and bring to the boil.
Place vegetables into a large bamboo steamer (see note).
Cover with steamer lid, place steamer over wok.
Steam for 5 minutes, or until tender.
Combine dressing ingredients in a screw-top jar and shake well.
Place vegetables onto a serving plate.
Pour over dressing and toss well to coat.

Note: If you don't have a steamer, stir-fry greens in a hot wok for 2 to 3 minutes, or until tender.

SERVINGS
4


SOURCE
www.taste.com.au

Beef Fillet with Blood Plum Sauce

INGREDIENTS
750g fillet of beef
1/3 cup kecap manis
1/3 cup shao hsing wine or sherry
2 tbs soy sauce
6 garlic cloves
½ cup olive oil
350 g blood plums

METHOD
Marinate beef in next four ingredients with half the oil for 2 hours.
Drain and reserve marinade.
Sear beef in rest of oil and transfer to roasting pan.
Cook at high temperature, 220 for 10 minutes or so.
Pour over marinade and return to oven for another 5 minutes.
Remove from oven and cover with foil.
Halve the plums and cook in beef juices for five minutes.
Slice beef and top with plum sauce.
Season with salt and pepper.

SOURCE
Kylie Kwong

Roast baby beetroot, braised leeks and fennel

INGREDIENTS
300g fresh baby beets
½ cup olive oil or olive oil spray
1 tsp sea salt
Pinch cracked white pepper
200g baby leeks
1 tbs white wine vinegar
1 tbs balsamic vinegar
1 baby fennel
¼ cup mayonnaise

METHOD
Preheat oven to 180 degrees C.
Wash beetroot and leeks thoroughly.
Place beetroot in roasting dish with half oil (spray) and half salt and pepper.
Cover with foil and bake for 1 ½ - 2 hours.
Slice leeks lengthwise into 10cm strips.
Place in roasting dish and drizzle with rest of oil, salt, pepper and vinegars.
Cover with foil and bake for 35 mins.
Combine thinly slice fennel with mayonnaise and set aside.
Arrange beetroot and fennel on platter and top with leeks.
Pour over pan juices and dollop with 2 tbs mayonnaise.

COMMENTS
Nice with seafood

SOURCE
Kylie Kwong