Serves: 4
INGREDIENTS
5 cloves garlic
2 teaspoons black peppercorns
2 tablespoons fresh coriander root, chopped
½ teaspoon sea salt
3 single free-range or organic chicken breasts, skinless, boneless
2 tablespoons vegetable oil
2 teaspoons brown sugar
2 tablespoons fish sauce
½ cup chicken stock
Gai larn
2 bunches gai larn or choy sum
1 tablespoon peanut oil
2 tablespoons grated fresh ginger
2 cloves garlic, crushed
3 tablespoons oyster sauce
1 teaspoon sesame oil
2 teaspoons cornflour
½ cup chicken stock
To serve
chilli sauce to serve e.g. Sriracha
hot, cooked rice
METHOD
Gai larn: Pull the greens into individual stems. Blanch for 1 minute in boiling salted water, drain, refresh in cold water then drain again. Dry thoroughly on kitchen towels.
Heat a wok over high heat, add the oil and stir-fry the ginger and garlic for a few seconds. Add the greens and toss until hot. Stir a little stock into the cornflour to make a smooth paste. Combine with the remaining ingredients and tip into the wok. Stir until the sauce has thickened and the gai larn is well coated in the sauce. Tip into a serving bowl.
Chicken: Pound the garlic, peppercorns, coriander root and salt in a mortar and pestle to a thick paste. Cut the chicken into bite- sized portions.
Heat the oil in a wok and fry the paste until fragrant. Don’t let it catch and burn. Add the chicken pieces and stir until they have lost their raw, pink look. Add the sugar, fish sauce and stock and stir to combine. Cover and simmer until thoroughly cooked.
To serve: Spoon the rice into individual bowls and top with the chicken and pepper sauce. Serve with the gai larn and chilli sauce for dipping.
Pantry Note: Gai Larn (Chinese broccoli) has dark green leaves, stout stems, and small white flowers. It is available at Asian green grocers and most supermarkets.
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!