SOY POACHED CHICKEN

RECIPE DEVELOPED FOR KIKKOMAN

Serves: 6

Prep time: 5 minutes 

Cooking time: 45 minutes 

Ingredients

1 whole free-range chicken (about 1.4kg), at room temperature  

2 teaspoons rice bran oil

3cm ginger, finely sliced 

3 cloves garlic, finely sliced 

3 spring onions, chopped into 4cm pieces 

4 star anise 

3 cinnamon sticks

1 ½ cups (375ml) shaoxing wine 

1 bottle (250ml) Kikkoman’s Soy Sauce 

⅓ cup white sugar 

2 teaspoons salt 

4-6 cups of chicken stock (depending how much you need to cover your chicken) 

To serve:
Steamed Asian greens (like bok choy, pak choy, gai lan) 

Cooked white rice

1 long red chilli, finely sliced 

Radish pickles 

Method

1. Heat the oil in a 4 litre saucepan, which is only just big enough to hold the chicken. Add in the rice bran oil, garlic, ginger, star anise and cinnamon sticks. Cook, tossing for 2-3 minutes until the garlic and ginger are golden and fragrant. Add in the spring onion, shaoxing wine, chicken stock, white sugar, salt, and the Kikkoman Soy Sauce. Bring to the boil, then reduce to a simmer for 20 minutes. 

2. Add the chicken to the stock, breast side up and bring to the boil again and cook for 20 minutes. Remove from the stove top, place on the lid, and allow the chicken finish cooking and cool slightly in the stock for 1 hr. 

3. Remove the chicken from the stock and slice into pieces. Strain the stock, discarding the solids, and drizzle over the chicken. Serve alongside steamed Asian greens, rice, chilli slices and pickles.

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JAPANESE BENTO BOX

RECIPE CREATED FOR LILYDALE FREE RANGE CHICKEN

Makes: 4

Prep time: 30 mins

Cooking time: 20 mins

WHAT'S IN IT? 

6 Lilydale chicken tight fillets

4 tbs soy sauce*

2 tbs sake

2 tbs mirin

1 tbs honey

4 cups mixed salad leaves

1 lemon, cut into quarters

1 tbs sesame seeds

4 cups sushi rice, cooked as per packet instructions

2 cups, cooked edamame, deshelled

2 nori (seaweed) sheets, finely julienned

PUTTING IT ALL TOGETHER:

1. To make your teriyaki sauce, combine soy, mirin, sake and honey in a small saucepan and cook until honey has dissolved and liquid reduces slightly. Remove from heat and allow to cool before covering chicken in marinade. Allow to marinade for approximately 30mins.  

2. In a large non-stick fry pan, in batches, cook your chicken thigh over a medium high heat for 10-12 mins or until cooked. Allow to cool and then slice into strips.

3. Make up your bento box by evenly distributing the chicken, mixed salad leaves, sushi rice lemon wedge, along with sesame seeds, edamame, nori and lemon wedge.

Recipe notes and tips:

* As an alternative to making your own teriyaki sauce, you can use good quality store bought teriyaki sauce.

* Japanese pickles or tsukemono can be found at specialist Asian grocers, or use your own favourite pickles.

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KOREAN PORK BURGER WITH GOCHUJAN MAYO

This flavoursome Korean Pork Burger is dripping with flavour and tastes delicious with a mix of Hellmann’s Real Mayonnaise and Gochujang – a savoury and spicy Korean condiment made from red chili, rice and soybeans, giving a spicy, salty and slightly sweet balance to the dish.

This recipe may mean a trip to your local Asian grocer or speciality store but it will be worth it!

Recipe Serves: 6 | Prep Time: 20 mins | Cook Time: 5 mins

WHAT'S IN IT?

Pork belly

600g pork belly, sliced (8mm thick)

2cm ginger knob, peeled & grated

2 garlic cloves, peeled & grated

Gochujang Mayonnaise

2 tbs Gochujang

300g Hellmann’s Real Mayonnaise

Slaw

½ cup celeriac, cut into matchsticks

½ cup purple cabbage, finely sliced

2 small carrots, cut into matchsticks

¼ cup kimchi, pieces

1 lemon, juice

2 tbs olive oil

Glaze

3 tbs sake

3 tbs honey

2 tbs soy sauce

2 tbs mirin

To serve

6 hamburger buns, toasted

¼ cup coriander, leaves only

PUTTING IT ALL TOGETHER:

1.     Pre-heat BBQ or griddle pan over a medium high heat.

2.     Coat pork belly slices in ginger and garlic.

3.     Mix the Gochujang and mayonnaise together in a small dish and refrigerate until needed.

4.     Gently heat the glaze ingredients, stirring well together. Simmer gently to reduce sauce by a third. Keep warm on stovetop for later use.

5.     BBQ or griddle the pork for 5 minutes, turning frequently until nicely golden brown. Once cooked, dredge pork through the glaze and set aside on a wire rack.

6.     To make the slaw, place all ingredients in a large bowl and toss well to combine. Don’t make the slaw until you are ready to serve, as the natural colour of the red cabbage will bleed out if you make it ahead of time.

7.     To assemble the burger, butter the bottom of the bun liberally with the creamy Gochujang mayo mix, followed by the slaw, coriander, then 2 or 3 of the pork pieces.

JAPANESE CRISPY CALAMARI BURGER

A delicious Japanese-style crispy calamari burger served with Hellmann’s Mayonnaise mixed with Yuzu Kosho and slaw. Yuzu Kosho paste is a Japanese condiment made from fresh chillies which are then fermented with salt and yuzu juice and zest. You’ll need to go to a large Asian supermarket or Japanese speciality store to find this, Daikon and Katsu sauce, but you’ll be glad you made the effort!

Left over mayo will keep in the fridge and is perfect to serve with fish or fried foods.

Recipe Serves: 6 | Prep Time: 20 minutes + pickling | Cook Time: 10 minutes

INGREDIENTS

Slaw

1 cup pickled daikon, cut into matchsticks

1 cup white cabbage, finely sliced

2 spring onion, trimmed and finely sliced on the diagonal

Yuzu Kosho Mayonnaise

1 ½ cups Hellmann’s Real Mayonnaise

1 ½ tsp Yuzu Kosho Paste

Calamari

500g baby squid tubes and tentacles, cut into 1cm rings, cleaned

100g rice flour

200g panko breadcrumbs

2 eggs, lightly beaten

Salt and pepper, to taste

Vegetable oil, to fry

To serve

6 sesame seed buns

2 tbs katsu sauce

1 lemon, cut into 6 wedges

PUTTING IT ALL TOGETHER:

 1.     To make your spiced Hellmann’s Mayonnaise, whisk together the mayonnaise and Yuzu Kosho Paste in a small bowl until combined. This mixture will give the burger a delicious tangy but creamy sauce that works well with the crispy calamari and fresh slaw.

2.     Put together your slaw by combining all the slaw ingredients in a large bowl, tossing well and coating with the Yuzu Kosho mayonnaise (saving some to serve).

3.     To make the crumbed calamari, place flour, breadcrumbs and egg in separate shallow bowls. Season your flour with salt and pepper. Pass calamari through the flour mix, dusting in a light even coating; removing any excess. Then dredge this through egg, and dip in bread crumbs coating well. Place on a lined tray ready to cook.

4.     Fill a bench top deep fryer or large pot a third full with vegetable oil. Heat gradually to 180 degrees C.

5.     Cook the calamari in batches for three minutes or until crisp and golden. Once cooked, move onto a paper towel lined tray with a slotted spoon. Season well with salt.

6.     To assemble the burger, butter the bottom of the bun with katsu sauce and mayo mix, followed by a serving of the slaw and topped with crispy calamari. Serve with a wedge of lemon and more of that amazing finger-licking Yuzu Kosho mayonnaise.

ROAST MISO MUSHROOMS W/ GAI LAN

MAKES: 4

WHAT'S IN IT? 

75g unsalted butter, softened

1 tbs white miso paste

2 garlic cloves, crushed

16 small or 8 large portobello mushrooms

2 bunches gai lan (Chinese broccoli, or other Asian greens)

2 tsp grated ginger

2 tbs kecap manis

2 tsp sesame oil

2 tsp sesame seeds, to serve

Steamed rice, to serve

PUTTING IT ALL TOGETHER:

1. Preheat oven to 200°C. Make the miso butter by combining the butter, miso paste and garlic.

2. Spread over the mushrooms and place on a lined baking tray. Roast for 20 minutes or until soft and dark brown. Bring a large saucepan of water to the boil. Over medium-high heat, add the gai lan. Cook for 1 minute. Drain and squeeze out any excess water.

3. Combine ginger, kecap manis, sesame oil and baking tray juices. Drizzle over mushrooms and gai lan. Sprinkle with sesame seeds and serve with rice.

RECIPE FROM delicious. on Sundays

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