We are so super lucky in Byron Bay to be surrounded by some seriously awesome produce and equally amazing farmers and producers.
This recipe is all about flavour and happy childhood food memories, this fresh and simple recipe effortlessly transfers me back to my childhood and the many memorable dishes my uncle Richard used to cook for us. It also showcases some of the regions best produce and is one of my favourite recipes to cook and share with family and friends. Why? Simple really, I absolutely love how this recipe fills the house with comforting home cooked aromas and simply invites guests to ask “can you please pass me the plate” as everyone sits down at the table and helps themselves to a flavour feast.
My Uncle Richard is of Chinese heritage and is the inspiration behind this dish, and actually is one of my main food influencers growing up. As a young girl, I can remember almost bursting with excitement and anticipation to see what beautiful dishes he’d been cooking when we arrived at my aunty and uncles house. You see, he always cooks the most amazing Asian feasts, with at least 5-6 different meat and seafood dishes on offer plus of course various stir-fried vegetables, Singapore noodles, rice and his famous Gado Gado. The hardest part was and still is trying to decide which dish to eat first!!
I still to this day love asking my uncle Richard food and recipe questions, and jumping in to help him in the kitchen when we go over to share a family meal. He’s also a very keen gardener, growing lots of traditional Asian vegetables and herbs, so a trip to my aunty and uncles house usually sees me coming home with bags of lovely home-grown vegetables too, which of course I love!
Ingredients:
3 Bay
2 Star Anise
2 Cinnamon Quills
1 bunch Coriander
1 knob Ginger – roughly chopped (approx 50g)
4 tbs Soy Sauce
2tbs Oyster Sauce
2 tbs Shao Hsing
4 cloves Garlic
1 tbs Sesame Oil
4 tbs Hoisin Sauce
1 tbs Fish Sauce
Ginger and Cucumber Relish:
1/2 Telegraph cucumber – deseeded and finely sliced
3 Long Red Chilli’s – deseeded and julienned
2 tbs Ginger – julienned
1/2 cup of White Wine Vinegar
1 tsp Salt (Pink Murray River)
1/2 tsp White Pepper
2 tbs Caster Sugar
Garnish:
1/2 cup of toasted cashew nuts
Lee Kum Kee Chilli Garlic Sauce
Lime Wedges
METHOD:
In large pot – place the chicken which has been cut into 4 large pieces ie leg with the thigh x 2 and breast with the wing x 2
Roughly chop the coriander roots and wash in a fine sieve under running cold water to remove any dirt
Place all the Master Stock ingredients – except for the fish sauce and sesame oil – in the pot and cover the chicken with cold water
Bring to the boil and then reduce to a simmer and cover with a cartouche (baking paper – to make a lid of sorts – with room on the edge for excess steam to escape)
Allow to simmer for approx 30-45 mins until the chicken is almost cooked
Remove from the heat and allow to cool in the liquid for approx 10 mins
Lightly toast the cashew nuts and chop roughly
Pickled Ginger and Cucumber:
Julienne the ginger (or chop as finely as possible) and place in a mixing bowl along with the white wine vinegar, salt, white pepper and sugar
Allow to stand for 15 mins
Add the cucumber and chilli
Place in a serving bowl and keep at room temperature
Finish / Serving:
Serve with steamed rice using your preferred cooking method (I like to use the absorption method)
Add the sesame oil and fish sauce to the Master Stock and stir to combine – check the seasoning and add some extra salt if required
Remove the chicken from the Master Stock and cut into smaller pieces – place on your serving platter
Pour the Master Stock over the chicken then scatter over some of the toasted cashews and picked coriander leaves
Serve with lime wedges and Lee Kum Lee Chilli Garlic Sauce on the side
Tips:
Wash the chicken in cold water and pat it dry before you cut it into 4 pieces for cooking
Roughly chop the coriander roots and place in fine sieve – then wash under cold water to remove any dirt
Cooking the chicken on the bone adds flavour to the sauce and also keeps the chicken moist and tender
You can also use a combination of coriander, Thai basil and Vietnamese mint for the herbs
You can use the Master Stock to make a lovely soup – simply reheat the stock and add Asian vegetables and some rice noodles and scatter with fresh herbs
The stock can be frozen to enjoy later
I hope you enjoy cooking this recipe for your family and fiends as much as I’ve enjoyed writing it. I am looking forwarded to sharing more Taste Byron Bay recipes with you and no doubt a few more stories and food adventures along the way.
Until next time!
Terase xxx
Founder | Taste Byron Bay
