Cantonese Soy Sauce Chicken 🇨🇳

The classic Cantonese soy sauce chicken is a dish traditionally served on festive occasions such as the Chinese new year, cut up and presented with the head and feet to symbolise wholeness.  Corn-fed chickens from Asian butchers are used for best flavour and texture.  Otherwise, a free-range chicken (as pictured above) from the supermarket will suffice.  There are a few preparation steps prior to poaching the bird in the aromatic broth but don't be intimidated.  Timing and the amount of heat is critical to avoid the chicken being overcooked or undercooked. Practice makes perfect.  You will be rewarded by the mouthwatering aroma of the poaching broth wafting through the kitchen as you proceed.  With a little care, the meat would be silkily tender and the skin appetisingly coloured, not unlike those hanging behind the windows of Chinese BBQ houses.  

Serves 6-8

 

INGREDIENTS

• 1 whole chicken, 1.5 kg / 3lb 5oz
• 2 tablespoons sea salt
• 40g / 1½oz ginger slices
• 5 spring onions, sliced across into 2 or 3 sections
• 2 cinnamon sticks
• 5 star anises
• a handful of dried mandarine peels
• 1 cup Chinese Shaoxin wine
• 2 cups light soy sauce
• 1 cup dark soy sauce
• 1 cup brown sugar
• 6 cups water
• 1 tablespoon sesame oil

METHOD

Preparing the chicken prior to cooking:

1. Take the chicken out from the refrigerator to bring it back to room temperature about 15 minutes prior to cooking.
2. To help the chicken colour nicely when cooked, exfoliates the skin by rubbing the chicken all over with salt.  Use gloves.  Rinse off salt under the tap and pat dry with paper towels.
3. For best results, tighten up the skin of the chicken by pouring a cup of boiling water over the chicken. To do this, put the kettle on.  Suspend the chicken over the sink using poultry hooks or a piece of cooking twine long enough to go under the two wings and then over the top of the chicken with a double knot where you can hold onto with one hand.  With your other hand, carefully pour a cup of boiling water from the kettle over the chicken.  

Poaching the chicken:

1. Use a big enough pot that will allow the chicken to be completely submerged in the poaching liquid, such as a tall, thin stockpot or a large saucepan with a capacity of around 5 litres / quarts.
2. Place the ginger, 4 of the spring onions, cinnamon sticks, star anises, mandarine peels, wine, light soy sauce, dark soy sauce, sugar and water in the pot.  Bring it to the boil, then reduce heat to simmer, covered, for 20 minutes for the broth to develop flavour.
3. Lower the chicken gently into the pot using a roasting fork inserted into the cavity of the chicken.  Lift the chicken in and out of the broth several times to fill and drain its cavity before letting it submerge in the pot, breast side down.  This is to ensure the chicken cooks through eventually. 
4. Poach the chicken over very low heat for 30 minutes, covered, in a lazy simmer with the water steaming but not bubbling at any time.  The chicken should be mostly submerged in the broth.  Occasionally, ladle hot broth over the exposed part of the chicken.
5. After 30 minutes, turn off the heat.  Let the chicken rest in the broth, covered, for 20 minutes.
6. After 20 minutes, carefully lift the chicken out of the pot using the roasting fork inserted into the cavity.  Try not to break the skin.
7. Insert a skewer into the thickest part of a thigh or breast.  The chicken is cooked if the juice runs out clear.  (If it is pinkish in colour, heat up the broth and return the chicken to the pot to poach a little longer.) 
8. Brush the chicken all over with sesame oil.  Let it cool completely on a platter.
9. Meanwhile, make spring onion curls by cutting the remaining spring onion into thin strips.  Submerge strips in a bowl of ice water for a few minutes.  Remove and drain when the spring onions curl up.  Set aside for garnishing.

Cutting up and serving the chicken:

A cleaver is not strictly required to chop up the chicken Chinese-style.  A sharp knife, a sturdy cutting board and some knowledge of the chicken's anatomy will help you with the task.  Chicken bones are not particularly dense so cut through where you can and if a little pressure is required, set your knife on part of the chicken where you want to cut and the push down with the heel of your other hand.  Arrange cut pieces on the serving platter to resemble the whole chicken as much as you can.  

1. Place the chicken on cutting board, breast side up.  
2. Cut along the centre of the breast and through the breast bone, then ease apart the two halves of the chicken.
3. Cut along both sides of the backbone to remove.  Chop the backbone into a few sections and arrange them in the middle of the platter.
4. Slice off the wing from each side of the chicken along the joint.  Separate the drumette from the wingette.  Set them aside.
5. Pull the thighs away from the body and slice them off along the joints, then separate the drumsticks from the thighs.  Chop thighs and drumsticks into sections.  Arrange them on either side of the platter.
6. Chop each breast across the bone into thick slices.  Arrange them on top of the backbone pieces.
7. Arrange the wing pieces on one end of the chicken.
8. Pour some of the poaching liquid over the chicken before serving.
9. Garnish with spring onion curls.  Serve at room temperature.

*Keep the poaching liquid to use again as a master stock for another chicken, or dishes like Chinese braised whole beef shin  or Chinese marbled tea eggs .  After cooking with it bring it to the boil, then drain off the solids.  Keep the master stock in a clean container with lid in the fridge or the freezer.  To reuse, bring it to boil with fresh aromatics and seasonings to taste.

Korean Spring Onion Pancake (Pajeon) 🇰🇷

While spring onions are often used as an aromatic and for garnishing, they feature heavily in Korean cuisine.  In this recipe, enjoy them as the star ingredient in a pancake, fried in a simple batter until caramelised, which brings out their sweetness plus a little smoky flavour.  Serve with a sharp and tangy dipping sauce as a snack or a side dish.

Makes 1 pancake

INGREDIENTS

• 4-5 spring onions, about 80g / 2¾oz
• ½ cup plain flour
• ½ cup water
• 1 teaspoon Korean soybean paste (or Japanese miso)
• ½ teaspoon sugar
• 3 tablespoons vegetable oil

For the dipping sauce:

• 2 tablespoons light soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon toasted sesame seeds
• 1 small red chilli, finely chopped (optional)

METHOD

1. Make the dipping sauce by combining all ingredients in a small dish.
2. Slice spring onions into 12cm / 5" sections.
3. In a bowl, make batter by combining flour, water, soybean paste and sugar.  Mix until the batter is smooth.
4. Heat oil in a large non-stick frying pan over medium high heat until hot.
5. Place spring onions on the pan in a single layer in the shape of a rectangle.
6. Pour the batter evenly over the spring onions.  Let it fry for a few minutes until the bottom of the pancake turns golden and crispy.  Press with your spatula gently on top to keep it in shape.
7. Flip the pancake over and cook the other side for another 2 minutes or until golden and crispy.
8. Flip the pancake over one more time and cook for 1 final minute.  
9. Remove the pancake to a wooden board and let it cool a little before slicing it up with a sharp knife into square sections.
10. Serve with the dipping sauce on the side.

 

Creamy Prawn Fettuccine

This is a simple and elegant dish, perfect to share with someone special on Valentine Day - fettuccine pasta with succulent prawns in a delicate cream sauce.  Go over the top with the best prawns you can find and allow 10 per person.  Cook them gently, first with the aromatics until they start to curl up, then finish in the simmering sauce as you stir in the wine and cream.  A few minutes are all it takes to turn the prawns into beautifully pink, juicy balls of deliciousness before the cooked pasta goes in to suck up all the sauce.

Serves 2

INGREDIENTS

• 20 medium size raw prawns in shells
• 200g / 7oz dried fettuccine or any long pasta
• 1 tablespoon butter
• 2 teaspoons olive oil
• a pinch of red chilli flakes
• 1 French shallot, sliced
• 2 garlic cloves, finely chopped
• ¼ cup white wine
• ⅔ cup heavy cream
• sea salt, to taste 
• freshly ground black pepper, to taste
• ¼ cup Parmesan cheese
• 2 tablespoons finely chopped parsley, for garnishing

METHOD

1. Bring a large saucepan of salted water to a boil.  Add pasta and cook according to package directions until they are al dente.  Drain pasta in a colander and retain 2-3 tablespoons of the cooking water.
2. Remove heads and shells from prawns.  Make a slit on the back of each prawn to expose and remove the vein, which also helps them to open up and cook quickly.
3. In a large frying pan, add butter and oil over medium heat.  Add chilli flakes and shallot.  Stir fry for 1 minute until softened.  Add garlic and cook for another minute.
4. Add the prawns and stir fry until they start to curl up and are about 50% cooked.
5. Pour in wine and simmer for 1 minute until slightly reduced.
6. Pour in cream and cook, stirring, until heated through.  The prawns would be fully cooked by now.  Season with salt and pepper to taste. 
7. Transfer cooked pasta to the pan with the reserved cooking water.  Toss to combine.
8. Remove from heat.  Stir in parmesan cheese and garnish with parsley.  Serve immediately.

 

Peaches & Cream

Summer stone fruit are at their best now with an array of peaches, nectarines, plums and apricots selling fast at the local farmer's market.  Take some yellow peaches and if they are not sweet enough, let them simmer briefly in a light sugar syrup, then serve with dollops of thick cream or vanilla ice cream.   This is a simple, classic dessert that hardly needs a recipe, save for some instructions on how to cut a peach into perfect wedges.  Choose semi-ripe peaches, firm with a little give, for best results if you are cooking them.

Serves 4

INGREDIENTS

• 4 large yellow peaches
• 2-3 tablespoons sugar
• 2 tablespoons butter
• ¼ teaspoon ground cinnamon
• 1 cup thick cream or vanilla ice cream 

METHOD

1. Cut the peaches in half with a paring knife along the vertical crease till you hit the pit.  Hold the peach in your palm and twist to separate.  Loosen the pit by cutting around it, then remove it with your fingers.  Slice peaches into wedges.  
2. In a medium saucepan, place peaches, sugar, butter and cinnamon.  Cook over low heat for 2-3 minutes, stirring gently, until the peaches soften slightly and a syrupy sauce begins to form.  Remove from heat to cool. 
3. Spoon the peaches and sauce into bowls and served with dollops of thick cream or ice  cream.

 

Hong Kong Style Beef Mince Fried Rice 🇭🇰 生炒牛肉飯

Less is more when it comes to Cantonese fried rice.  I've seen recipes that call for too many luscious ingredients, overshadowing the rice itself which should be hero of the dish.  Another sin is being too heavy handed with seasonings and sauces.  This tasty Hong Kong style fried rice is achieved with just a few ingredients.  Beef mince is marinated and then 'fried raw' (or 生炒 in Chinese) with the rice in the hot wok until just cooked.  Stir in a little oyster sauce for flavour and a beaten egg to make it silky.  Toss in some shredded lettuce leaves and chopped spring onions for crunch.  Perfect for a quick lunch.  

Serves 2

INGREDIENTS

• 250g / 9oz cooked long grain rice, cooled to room temperature
• 150g / 5¼oz lean beef mince
• 2 tablespoons cooking oil
• sea salt
• 1 tablespoon oyster sauce
• 1 egg, beaten
• 70g / 2½oz shredded iceberg or cos lettuce leaves
• ¼ cup finely chopped spring onions

For marinating the beef:

• 2 teaspoons light soy sauce
• 2 teaspoons Chinese Shaoxin wine
• ½ teaspoon sugar
• 1 teaspoon cornflour
• a pinch of white pepper
• 1 tablespoon water
• 1 tablespoon finely chopped garlic

METHOD

1. Use a fork to loosen the cold rice if they have been refrigerated and hardened.
2. In a bowl, place beef mince with the marinating ingredients.  Mix until well combined.  (For best results, keep the marinated beef in room temperature before cooking.)
3. Heat oil in a wok over medium high heat until hot.  Sprinkle over a pinch of salt.  Add the rice and toss them around with a metal spatula for about 2 minutes or until they are quite hot and each grain is coated with oil.
4. Add the marinated beef mince.  Use the edge of the spatula to break up any clumps.  Stir fry them together with the rice until the beef is just cooked and the pinkish colour disappears, about 3 minutes.
5. Stir in the oyster sauce.  Taste rice and add a little salt if necessary.
6. Add beaten egg and mix for a minute or so until soft ribbons begin to form.
7. Turn off the heat.  Add the shredded lettuce leaves and chopped spring onions.  Give it a final toss to combine.  Serve immediately.

Notes:

*Instructions for cooking rice by absorption method is here.

*Double the amount of ingredients to cook more with this recipe if you wish.

 

Capsicum Relish

Turn an ordinary sandwich or wrap into something special by adding a spoonful of this homemade capsicum relish.  Works with cheese and crackers, grilled meats and fish, hot dogs and burgers.  Jazz up your breakfast eggs and stir it into your dips too.  Its tangy, crunchy texture adds flavour to everything.  

Makes 2-3 cups of relish

INGREDIENTS

• 600g / 1lb 5oz mixed colour capsicums*
• 250g / 9oz white vinegar
• 150g / 5¼oz sugar
• 250g / 9oz onion, finely chopped
• 3 garlic cloves, crushed
• 2 teaspoons yellow mustard seeds
• 1½ teaspoon sea salt

*If you like a spicy kick, include a few hot chillies.

METHOD

1. Wash 3 medium-size heat-proof glass jars and lids with hot soapy water.  Rinse well with hot water.  Sterilise by placing them onto a baking tray, then into a preheated 120°C/250°F oven for 20 minutes, or until they are dry and ready to be used.
2. Remove seeds and membranes from capsicums.  Slice into strips and then finely chop.
3. In a large saucepan place all ingredients and bring it to a boil, stirring, over medium high heat.
4. Reduce heat to medium and cook for 20 to 25 minutes, stirring occasionally, until the capsicums are softened and the liquid is mostly evaporated.
5. Transfer relish to sterilised glass jars, leaving 1cm / ½" of space at the top.  Seal with lids.   and leave to cool.   When the lid 'pops' after a few minutes resulting in a little depression in the centre, you know your jar is airtight. 
6. Label and date.  Leave for a few days for the flavour to develop before using.  Store in a cool, dark place for up to 6 months.  Once opened, store in the refrigerator for up to 4 weeks.

 

Chicken with 40 Cloves of Garlic 🇫🇷

This classic French dish featuring lots of garlic is traditionally cooked with a whole chicken.  I use chicken thigh portions with their skin on and bones in which guarantees every bite to be flavourful and moist.  Team them up with the best quality garlic you can find - 40 gloves of it, but there is no peeling or chopping involved, thanks heavens.  Whole cloves go in to roast slowly with the chicken until their flesh becomes so soft that it almost oozes out of the caramelised shells, infusing the meat with sweetness.  The delicious aroma wafting from the oven as it cooks is amazing.

Note: Unhappy with the quality of imported garlic and the price of the local varieties, I grew my own in three large garden tubs last year with the most satisfying results. (See photo on the left.)  Homegrown is worths the effort!

Serves 4-6

INGREDIENTS

• 3-4 heads good quality garlic
• 2 tablespoons olive oil
• 1.2kg / 2lb 10oz chicken thighs, bone-in and skin-on
• 5-6 spring onions, chopped
• 8-10 sprigs fresh thyme
• ¼ cup white wine
• 1 teaspoon sea salt
• a sprinkle of freshly ground black pepper

METHOD

1. Separate heads into 40 cloves of garlic.  Remove the papery excess but do not peel.
2. Heat oil in a shallow casserole pan over medium high heat until hot.  Brown the chicken, skin-side down, in 2 batches until golden.  Flip to brown the other side.  Transfer to a plate.
3. In the same pan, add spring onions and half of the thyme and sauté with the residual oil over medium heat for 1 minute.
4. Place 20 cloves of garlic into the pan.  Transfer chicken and its juices back to the pan and arrange them, skin-side up, snugly against each other in one layer.  Place the remaining 20 cloves of garlic and thyme on top.
5. Add wine and let it simmer for 1 minute.  Season with salt and pepper.
6. Cover the pan with a lid and cook in a preheated 180°C/350°F oven for 1 to 1¼ hour until the chicken is tender and the garlic has softened up beautifully.
7. Serve warm with mashed potatoes or sourdough bread to mop up the lovely sauce (and make sure each person has their fair share of garlic.)

Mango Scrap Syrup

There is no shortage of recipes featuring Australian mangoes on this blog and here's another one to top it off before the end of their season.  Save the pits and peels after you enjoy the mango flesh.  Put the scraps in a large sealed plastic bag in the freezer and when you have about half a kilogram (a little over a pound) of it, use them to make the most delicious syrup for your drinks and desserts.  No wastage.

Makes about 1 cup of syrup

INGREDIENTS

• 500g / 1 lb 2oz mango pits and peels
• rinds of 2 lemons
• 1 cup sugar

METHOD

1. Place mango pits, peels and lemon rinds in a large mixing bowl.  Toss to combine.  Cover and let stand at room temperature for 4-5 hours, stirring every hour, until the sugar has completely dissolved and a syrupy sauce is formed.
2. Strain the syrup using a mesh strainer over another large bowl, pressing the scraps gently with a spoon to extract as much syrup as possible.
3. Discard the scraps and pour syrup into a clean glass bottle or jar with lid.  Serve syrup over ice with soda water for a sparkling beverage or use as a cocktail ingredient.  Drizzle over ice cream and yoghurt for a sweet treat.  The syrup can be kept in the fridge for up to 2 weeks.

 

Pork Medallions with Creamy Mushroom Sauce

Australian pork has been promoted in a long running national marketing campaign highlighting its versatility and deliciousness for everyday meal.  Here, you can 'get some pork on your fork' as the tagline suggests, using the tenderest cut doused in a delectable, creamy mushroom sauce.  Serve with mashed potatoes and vegetables.

Serves 4

INGREDIENTS

• 500g / 1lb 2oz thinly cut pork loin steaks or pork fillet
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 French shallots, sliced
• 250g / 9oz button mushrooms, sliced
• 1 garlic clove, crushed
• 1 tablespoon plain flour
• 100ml / 3½fl oz  white wine
• 400ml / 13½fl oz chicken stock
• a few sprigs of thyme
• 1 tablespoon wholegrain mustard
• 100ml / 3½fl oz thick cream
• sea salt, to taste
• freshly ground black pepper, to taste

METHOD

1. Heat oil in a large non-stick frying pan over medium high heat until hot.  Brown the pork medallions on each side until golden brown, about 2-3 minutes.  Remove and set aside.
2. Melt butter in the same pan over medium heat until foaming.  Add the shallots and mushrooms and sauté for about 8 minutes until softened but not fully cooked.  Add the garlic and sauté for another 1 minute.
3. Stir through the flour and cook for 2 minutes until well combined with the ingredients.  Add the wine and let it come to a boil.
4. Gradually stir in the stock until a smooth sauce is formed.  Toss in the thyme. 
5. Stir in mustard and cream and let it simmer until heated through.  Season with salt and pepper, to taste.  Serve hot.