Serves 4


Ingredients:

3 tbsp oil
1 (1.3kg) chicken, cut into 8 pieces and skin removed
1 cup (250ml) coconut milk
2 limes, cut in half
5 lime leaves, stems removed and finely shredded
1 tsp salt
fresh coriander leaves, to garnish
2 limes, extra, cut in half, to serve

Spice Paste:
1 large onion, roughly chopped
6 red chillies, seeded and finely chopped
4 cloves garlic, crushed
1 tsp finely chopped lemon grass (white part only)
2 tsp finely chopped fresh galangal
1 tsp ground turmeric


Method:

• To make Spice Paste: Place the onion, chilli, garlic, lemon grass, galangal and turmeric in a food processor and process for a few minutes until a thick rough paste is formed. 
• Heat the oil in a large heavy-based pan and add the Spice Paste. Cook over low heat for about 10 minutes, or until the paste is fragrant. 
• Add the chicken and stir-fry for 2 minutes, making sure that the chicken is covered with the paste. Add the coconut milk, lime halves and shredded leaves; cover and simmer for about 50 minutes, or until the chicken is tender. For the last 10 minutes of cooking remove the lid and allow the cooking liquid to reduce until it is thick and creamy. Add the salt, garnish with the coriander leaves and serve with the lime halves and steamed rice. 

Nutrition per serve:
Protein 35g
Fat 35g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 105mg
1900 kj (455 cal)

Serves 4-6


Ingredients:

30g small dried shrimp
4 tbsp oil
4-8 red chillies, seeded and finely chopped
4 cloves garlic, finely chopped
3 stems lemon grass (white part only), finely chopped
2 tsp ground turmeric
10 candlenuts
2 large onions, chopped
¼ tsp salt
500g chicken thigh fillets, chopped
1 cup (250ml) coconut milk
1 cup (250ml) water
½ cup (125ml) coconut cream
2 tbsp lime juice


Method:

• Put the shrimp in a clean frying pan and dry-fry over low heat, shaking the pan regularly, for 3 minutes, or until the shrimp are dark orange and are giving off a strong aroma. Transfer the shrimp to a mortar and pestle and pound until finely ground. Alternatively, process in a food processor. Set aside. 
• Place half the oil with the chilli, garlic, lemon grass, turmeric and candlenuts in a food processor and process in short bursts until very finely chopped, regularly scraping down the sides of the bowl with a rubber spatula. 
• Heat the remaining oil in a wok or frying pan; add the onion and salt and cook over low heat for 8 minutes, or until golden, stirring regularly. Take care not to let the onion burn. Add the spice mixture and nearly all the ground shrimp meat, setting a little aside to use as a garnish. Stir for 5 minutes. If the mixture begins to stick to the bottom of the pan, add 2 tablespoons coconut milk to the mixture. It is important to cook the mixture thoroughly as it is this which develops the flavours. 
• Add the chicken to the wok and stir well. Cook for 5 minutes, or until the chicken begins to brown. Stir in the remaining coconut milk and water, and bring to the boil. Reduce the heat and simmer for 7 minutes, or until the chicken is cooked and the sauce is thick. Add the coconut cream and bring the mixture back to the boil, stirring constantly. Add the lime juice and serve immediately, sprinkled lightly with the reserved ground shrimp meat. Serve with steamed rice. 

Nutrition per serve (6):
Protein 25g
Fat 30g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 90mg
1670 kj (400 cal)

Serves 4-6 


Ingredients:

1.6kg chicken
1 tbsp oil
2 onions, sliced
3 cloves garlic, crushed
2 red chillies, seeded and chopped
½ cup (45g) desiccated coconut
2 tsp ground turmeric
2 tsp ground coriander
2 tsp ground cumin
2 stems lemon grass (white part only), chopped
8 curry leaves
2 cups (500ml) coconut milk


Method:

• Cut the chicken into 8-10 pieces. 
• Heat the oil in a large pan and cook the onion until soft. Add the garlic, chilli, coconut and turmeric. Stir mixture for 1 minute. Add the coriander, cumin, lemon grass, curry leaves and coconut milk. Stir until well combined. 
• Add the chicken pieces and stir until well coated with the sauce. Simmer, uncovered, for 45-60 minutes, or until the chicken is tender and the sauce has thickened. Serve with vermicelli noodles. 

Nutrition per serve (6):
Protein 25g
Fat 30g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 80mg
1600 kj (380 cal)

Serves 4

Ingredients:

4 chicken thighs
4 chicken drumsticks
⅓ cup (80ml) tamarind concentrate
2 tsp ground coriander
1 tsp ground turmeric
2 cloves garlic, crushed
2 tbsp peanut oil
2 red chillies, finely chopped
6 spring onions, finely chopped
oil, for deep-frying


Method:

• Remove the skin from the chicken pieces. Place the chicken in a large pan with enough water to cover it. Cover and simmer for 15 minutes, or until cooked through. Drain and cool.
• Combine the tamarind, coriander, turmeric and garlic. Add the tamarind mixture to the chicken and toss well to coat. Cover and marinate in the refrigerator for at least 2 hours, or preferably overnight.
• Heat the peanut oil in a frying pan; add the chilli and spring onion, and stir-fry over low heat for 3 minutes. Set aside.
• Heat the oil for deep-frying in a large pan; cook the chicken in 3 batches over medium heat for 5 minutes, or until the chicken is golden brown and heated through. Drain the chicken on paper towels, and keep it warm while frying the remaining chicken. Serve the chicken pieces with a spoonful of the chilli mixture on the side.

Nutrition per serve:
Protein 30g
Fat 35g
Carbohydrate 1g
Dietary Fibre 1g
Cholesterol 95mg
1775 kj (420 cal)

Makes 8 satays

Method:

Cut 500g chicken tenderloins in half lengthways. In a shallow non-metallic dish, combine 1 tablespoon honey, ¼ cup (60ml) soy sauce, 2 teaspoons sesame oil, 1 teaspoon ground coriander, 1 teaspoon ground turmeric and ½ teaspoon chilli powder. Thread the chicken lengthways onto soaked wooden skewers and place the skewers in the marinade. Cover and refrigerate for at least 2 hours. To make Quick Satay Sauce, cook a small finely chopped onion in 1 tablespoon oil until softened and then stir in ½ cup (125g) crunchy peanut butter, 2 tablespoons soy sauce, ½ cup (125ml) coconut cream and 2 tablespoons sweet chilli sauce. Cook gently until smooth and heated through. To cook the satays, place the skewers on a preheated grill and cook for 5-7 minutes, turning and basting with the marinade frequently. Serve with warm Quick Satay Sauce.


Nutrition per satay:
Protein 20g
Fat 15g
Carbohydrate 10g
Dietary Fibre 2g
Cholesterol 45mg
1090 kj (260 cal)

Serves 4-6


Ingredients:

1.6kg chicken
3 tsp chopped red chillies
3 cloves garlic
2 tsp peppercorns, crushed
2 tsp soft brown sugar
2 tbsp soy sauce
2 tsp ground turmeric
1 tbsp lime juice
30g butter, chopped


Method:

• Preheat the oven to moderate 180°C.


• Using a large cleaver, cut the chicken in half by cutting down the backbone and along the breastbone. To prevent the wings from burning, tuck them underneath. Place the chicken, skin-side-up, on a rack in a baking dish and bake for 30 minutes.


• Meanwhile, combine the chilli, garlic, peppercorns and sugar in a food processor or mortar and pestle and process briefly, or pound, until smooth. Add the soy sauce, turmeric and lime juice, and process in short bursts, or stir if using a mortar and pestle, until combined.


• Brush the spice mixture over the chicken, dot it with the butter pieces and bake it for another 25-30 minutes, or until cooked through and rich red. Serve warm or at room temperature.

Nutrition per serve (6):
Protein 25g
Fat 10g
Carbohydrate 2g
Dietary Fibre 0g
Cholesterol 90mg
775 kj (185 cal)

Serves 6


Ingredients:

1.5kg chicken thighs
1 large onion, roughly chopped
2 tsp crushed garlic
1 tsp grated fresh ginger
½ tsp ground turmeric
½ tsp ground pepper
2 tsp ground coriander
1 tsp salt
3 strips lemon rind or 3 fresh kaffir lime leaves
1⅔ cup (410ml) coconut milk
1 cup (250ml) water
2 tsp grated palm sugar or soft brown sugar


Method:

• Wash the chicken under cold water. Pat it dry with paper towels. Trim off any excess fat.


• Place the onion, garlic and ginger in a food processor and process until smooth, adding a little water if necessary.


• Place the chicken. onion mixture and remaining ingredients in a large pan and slowly bring to the boil. Reduce heat, cover and simmer for 45 minutes or until the chicken is tender, stirring occasionally. Transfer the chicken to a plate, and remove and discard the lemon rind or lime leaves.


• Bring the sauce remaining in the pan to the boil, increase the heat to moderately high and cook, uncovered, until quite thick, stirring occasionally.


• Place the chicken on a lightly oiled grill tray and cook under high heat, browning the pieces on both sides. Serve the chicken with the sauce poured over it or serve the sauce separately.

Nutrition per serve:
Protein 35g
Fat 20g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 115mg
1460 kj (350 cal)

Serves 4


Ingredients:

4 baby chickens, about 500g each
2 medium onions, chopped
1 spring onion, chopped
2 red chillies, chopped
2 cloves garlic, crushed
¼ cup (60ml) peanut oil
¼ cup (60ml) lemon juice


Method:

• Cut the chickens in half along the breast and backbone. Press down on each half to flatten it slightly.


• Combine the onion, spring onion, chilli, garlic, oil and lemon juice in a food processor and process until smooth. Spoon the mixture over the chickens; cover and marinate for 1 hour or overnight in the refrigerator.


• Preheat the oven to moderate 180°C. Using tongs, remove the chickens from the marinade, reserving the marinade. Place the chickens in a baking dish in a single layer. Bake for 40 minutes, or until cooked and browned, brushing occasionally with the marinade. Serve with rice or noodles, and a vegetable dish.
  

Nutrition per serve:
Protein 40g
Fat 40g
Carbohydrate 5g
Dietary Fibre 1g
Cholesterol 165mg
2305 kj (550 cal)

Serves 4


Ingredients:

1kg chicken pieces (such as drumsticks and thighs)
1.5L water
6 spring onions, chopped
¼ tsp salt
¼ tsp pepper
2cm piece fresh ginger, very finely sliced
2 bay leaves
2 tbsp soy sauce
100g dried rice vermicelli
50g spinach leaves, roughly chopped
2 celery sticks, very thinly sliced
200g bean sprouts, scraggly ends removed
crisp fried onion, for garnish
chilli sauce, to serve


Method:

• Combine the chicken and water in a medium pan and bring to the boil; skim off any scum. Add the spring onion, salt, pepper, ginger, bay leaves and soy sauce, then reduce the heat and simmer for 30 minutes.


• Place the vermicelli in a heatproof bowl. Cover it with boiling water and leave to soak for 10 minutes or until soft; drain.


• Arrange the vermicelli, spinach, celery and bean sprouts on a platter. To serve, each diner places a serving of vermicelli and a selection of vegetables in large individual serving bowls; pour the chicken soup, including a couple of pieces of chicken, into each bowl. Sprinkle over the fried onion and season with chilli sauce.

Nutrition per serve:
Protein 40g
Fat 5g
Carbohydrate 25g
Dietary Fibre 3g
Cholesterol 115mg
1315 kj (315 cal)

Serves 4


Ingredients:

2 dried Chinese mushrooms
2 tbsp oil
200g pork mince, not too lean
100g chicken mince
2 cloves garlic, finely chopped
3cm piece of fresh ginger, finely grated
1 stick celery, finely chopped
50g green beans, finely sliced
¼ red pepper (capsicum), finely chopped
⅓ cup (50g) water chestnuts, chopped
2 tbsp oyster sauce
1 tbsp soy sauce
2 tsp Golden Mountain sauce
¼ tsp sugar
1 iceberg lettuce


Method:

• Soak the mushrooms in hot water for 20 minutes. Drain and finely chop, discarding the hard stem.


• Heat half the oil in a wok and stir-fry the pork, chicken, garlic and ginger until the meat changes colour, breaking up any lumps. Add the celery, beans, red pepper and cook for 3 minutes. Add the water chestnuts, oyster, soy and Golden Mountain sauces, sugar, and salt and pepper.


• To serve, tear the lettuce into cups and place a heaped tablespoon of the filling into each cup. Roll up and eat with your fingers.

Nutrition per serve:
Protein 20g
Fat 15g
Carbohydrate 5g
Dietary Fibre 3g
Cholesterol 45mg
965 kj (230 cal)

Serves 6


Ingredients:

1 x 1.7kg chicken
¼ cup (60ml) soy sauce
1 tbsp finely grated ginger
2 medium pieces dried mandarin or tangerine peel
1 star anise
¼ tsp five spice powder
3 tbsp soft brown sugar


Method:

• Wash the chicken in cold water. Pat it dry with paper towels. Discard any large pieces of fat from inside the chicken.


• Place the chicken in a large non-metallic bowl with the soy sauce and ginger. Cover and marinate for at least 4 hours or leave overnight in the refrigerator, turning occasionally.


• Place a small rack in the base of a pan large enough to hold the chicken. Add water to the level of the rack. Place the chicken on the rack. Bring water to the boil, cover tightly, reduce heat and steam for 15 minutes. Turn off the heat and allow the chicken to stand, covered, for another 15 minutes. Transfer the chicken to a bowl.


• Wash the pan and line it with 3 or 4 large pieces of aluminium foil. Pound the dried peel and star anise in a mortar and pestle until the pieces are the size of coarse breadcrumbs, or process in a food processor. Add the five spice powder and sugar. Spread the spice mixture over the foil.


• Replace the rack in the pan and place the chicken on it. Place the pan over medium heat and, when the spice mixture starts smoking, cover tightly. Reduce the heat to low; smoke the chicken for 20 minutes. Test if the chicken is cooked by piercing the thigh with a skewer; the juices should run clear. Remove the chicken from the pan and chop it Chinese-style. It is important to remember that the heat produced in this final step is very intense. When the chicken is removed from the pan, leave the pan on the stove to cool before handling it.

Nutrition per serve:
Protein 25g
Fat 15g
Carbohydrate 0g
Dietary Fibre 0g
Cholesterol 95mg
980 kj (235 cal)

Serves 4


Ingredients:

1 x 1.3kg chicken
1 tbsp honey
1 star anise
1 strip dried mandarin or tangerine peel
1 tsp salt
oil, for deep-frying
2 lemons, cut into wedges

Five Spice Salt:
2 tbsp salt
1 tsp white peppercorns
½ tsp five spice powder
½ tsp ground white pepper


Method:

• Wash the chicken in cold water. Place the chicken in a large pan and cover with cold water. Add the honey, star anise, peel and salt and bring to the boil. Reduce heat to low and simmer for 15 minutes. Turn off the heat and leave the chicken, covered, for a further 15 minutes. Transfer chicken to a plate and cool.


• Cut the chicken in half lengthways. Place it on paper towels, uncovered, in the refrigerator for 20 minutes.


• Heat the oil in a wok or deep, heavy-based pan. It is hot enough to use when a piece of bread turns brown in it in 30 seconds. Very gently lower in half the chicken, skin-side-down. Cook for 6 minutes, turn and cook another 6 minutes, making sure all the skin comes in contact with the oil. Drain on paper towels. Repeat with the second chicken half.


• To make Five Spice Salt: Place the salt and peppercorns in a small pan and dry-fry until the mixture smells fragrant and the salt is slightly browned. Crush the mixture with a mortar and pestle or wrap in foil and crush it with a rolling pin. Mix with the five spice powder and white pepper and place in a tiny, shallow dish.


• Chop the chicken Chinese-style. Sprinkle over the Five Spice Salt and serve with lemon wedges.

Nutrition per serve:
Protein 25g
Fat 25g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 110mg
1365 kj (325 cal)

Serves 10

Ingredients:

3 dried Chinese mushrooms
½ cup (125ml) hot water
½ cup (125ml) dark soy sauce
3 tbsp soft brown sugar
2 tbsp Chinese rice wine
1 tbsp soy sauce
1 tsp sesame oil
¼ tsp ground star anise or 1 whole star anise
1 x 1.4kg chicken
4cm piece fresh ginger, grated
1 tsp salt
2 spring onions, finely sliced


Method:

• Soak the mushrooms in the hot water for 20 minutes. Drain and reserve the liquid. Put the dark soy sauce, sugar, wine, soy sauce, sesame oil, star anise and reserved liquid in a small pan and bring to the boil, stirring continuously.


• Rub the inside of the chicken with ginger and salt. Place the chicken in a large pan. Cover with the soy marinade and mushrooms, turning the chicken over so it is evenly coated. Cover and cook the chicken over low heat, turning regularly, for 55 minutes or until the juices run clear when pierced with a skewer. Remove the chicken and allow it to cool briefly. Boil the sauce over high heat until thick and syrupy. Discard the mushrooms.


• Chop the chicken Chinese-style. Arrange the chicken pieces on a serving platter, brush lightly with the syrupy sauce and sprinkle over the spring onion. Alternatively you could serve the sauce separately, for dipping.

Nutrition per serve:
Protein 15g
Fat 3g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 40mg
450 kj (105 cal)

Serves 6-8


Ingredients:

4 dried Chinese mushrooms
45kg thick dried rice stick noodles
4 cup (1 litre) chicken stock
1 cup (175g) chopped cooked chicken
230g can bamboo shoots, drained and chopped
1 tsp grated fresh ginger
1 tbsp cornflour
⅓ cup (80ml) water
1 egg, lightly beaten
1 tsp tomato sauce
1 tbsp soy sauce
1 tbsp vinegar
2 tsp sesame oil
2 spring onions, finely chopped


Method:

• Cover the mushrooms with hot water and soak for 20 minutes; drain thoroughly and chop. Soak the noodles in hot water for 20 minutes; drain and cut into short lengths.


• Heat the stock in a large pan and bring to the boil. Add the mushrooms, noodles, chicken, bamboo shoots and ginger. Reduce the heat and simmer gently.


• Combine the cornflour and water in a small bowl and mix to a smooth paste. Add the cornflour mixture to the soup and stir until clear. Add the egg to the soup in a fine stream, stirring the mixture constantly.


• Remove the pan from the heat. Add the tomato sauce, soy sauce, vinegar, sesame oil and spring onion. Season with salt and black pepper to taste. Serve topped with extra spring onion, if desired.

Note: Add a few drops of chilli oil to the recipe if a more fiery soup is desired.


Nutrition per serve for 8:
Protein 10g
Fat 4g
Carbohydrate 5g
Dietary Fibre 1g
Cholesterol 50mg
390 kj (90 cal)

Makes about 40

In a bowl, combine 375g chicken mince, 90g finely chopped ham, 4 finely chopped spring onions, 1 finely chopped stick of celery, 3 tablespoons chopped bamboo shoots, 1 tablespoon soy sauce, 1 crushed clove garlic and 1 teaspoon grated fresh ginger. Working with 1 won ton wrapper at a time (you will need about 40), place 2 teaspoons filling in the centre, gather up the corners and pinch together to form a pouch, leaving a frill at the top. Cut 15 chives in half and place in a heatproof bowl. Cover with boiling water for 1 minute; rinse and drain. Deep-fry moneybags in hot oil for 4-5 minutes until crisp and golden; drain on paper towels. Tie a chive around each moneybag. Serve immediately.

Nutrition per dim sim:
Protein 3g
Fat 3g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 10mg
230 kj (55 cal)

Serves 4


Ingredients:

1 cup (250ml) oil
125g blanched almonds
1 tbsp soy sauce
2 tsp cornflour
300g chicken breast fillets, sliced diagonally
1 medium onion, chopped
1 stick celery, thinly sliced diagonally
50g thin green beans, sliced
¼ cup drained, canned bamboo shoots
2cm piece fresh ginger, grated
3 tbsp chicken stock
2 tbsp Chinese rice wine or medium sherry
2 tbsp water
1 tsp sesame oil
2 tsp cornflour, extra
¼ tsp salt
¼ tsp ground white pepper


Method:

• Heat the oil in a small pan and deep-fry the almonds for about 1 minute only, tossing them in the oil until they are a pale golden colour. Remove immediately with a slotted spoon and drain on paper towels. Reserve the oil.


• Combine the soy sauce and cornflour and stir until smooth. Mix well with the chicken and leave for 5 minutes. Heat 2 tablespoons of the oil used to cook the almonds in a wok until it is extremely hot. Stir-fry the chicken over high heat for 2 minutes, then remove from the wok.


• If there is very little oil in the wok, add another tablespoon of the almond oil. Reheat the wok and stir-fry the onion and celery for 4 minutes. Add the beans, bamboo shoots and ginger and cook for 1 minute further. Add the chicken stock, wine or sherry, water and sesame oil, cover and steam for 30 seconds. Combine the extra cornflour with 1 tablespoon water and mix until smooth. Stir into the sauce and bring to the boil. Return the chicken and almonds to the pan, tossing well to combine, and allow to just heat through. Season with the salt and pepper and serve immediately.

Nutrition per serve:
Protein 25g
Fat 35g
Carbohydrate 5g
Dietary Fibre 4g
Cholesterol 40mg
1870 kj (445 cal)

Serves 4


Ingredients:

500g chicken thigh fillets
1 tbsp soy sauce
1 tbsp dry sherry
6 dried Chinese mushrooms
2 small leeks
250g orange sweet potato
2 tbsp peanut oil
5cm piece fresh ginger, shredded
½ cup (125ml) chicken stock
1 tsp sesame oil
3 tsp cornflour


Method:

• Wash the chicken under cold water and pat it dry with paper towels. Cut the chicken into small pieces. Place it in a dish with the soy sauce and sherry, cover and marinate for 30 minutes in the refrigerator.


• Cover the mushrooms with hot water and soak for 20 minutes. Drain and squeeze to remove excess liquid. Remove the stems and chop the caps into shreds. Wash the leeks thoroughly to remove all grit. Cut the leeks and sweet potato into thin slices.


• Drain the chicken, reserving the marinade. Heat half the oil in a wok or heavy-based frying pan, swirling it gently to coat the base and sides. Add half the chicken pieces and stir-fry briefly until seared on all sides. Transfer the chicken to a flameproof clay pot or casserole. Stir-fry the remaining chicken and add it to the clay pot.


• Heat the remaining oil in the wok; add the leek and ginger and stir-fry for 1 minute. Add the mushrooms, remaining marinade, stock and sesame oil and cook for 2 minutes. Transfer to the clay pot with the sweet potato and cook, covered, on the top of the stove over very low heat for about 20 minutes.


• Dissolve the cornflour in a little water and add it to the pot. Cook, stirring, until the mixture boils and thickens. Serve the chicken and vegetables at once with steamed brown or white rice or with noodles.

Nutrition per Serve:
Protein 30g
Fat 10g
Carbohydrate 15g
Dietary Fibre 3g
Cholesterol 85mg
1160 kJ (275cal)

Serves 4


Ingredients:

200g chicken breast fillets
1 tsp salt
2 egg whites
3 cup (750ml) chicken stock
1 cup (250g) creamed corn
1 tbsp cornflour
2 tsp soy sauce
2 spring onions, diagonally sliced


Method:

1. Wash the chicken under cold water and pat dry with paper towels. Place the chicken in a food processor and process until finely chopped. Add the salt.
2. Lightly beat the egg whites in a small bowl until foamy. Fold the egg whites into the chicken mince.
3. Bring the chicken stock to the boil and add the creamed corn. Dissolve the cornflour in a little water and add to the soup, stirring until the mixture thickens.
4. Reduce the heat and add the chicken mixture, breaking it up with a whisk. Allow to heat through, without boiling, for about 3 minutes. Season to taste with soy sauce. Serve immediately, sprinkled with the spring onion.
   

Nutrition per Serve:
Protein 15g
Fat 2g
Carbohydrate 15g
Dietary Fibre 2g
Cholesterol 25mg
540 kJ (128cal)

Serves 4


Ingredients:

500g chicken breast fillets
1 egg yolk, lightly beaten
1 tbsp water
2 tsp soy sauce
2 tsp dry sherry
3 tsp cornflour
½ cup (60g) cornflour, extra
2½ tbsp plain flour
oil, for deep-frying

Lemon Sauce
⅓ cup (80ml) fresh lemon juice
2 tbsp water
2 tbsp sugar
1 tbsp dry sherry
2 tsp cornflour
1 tbsp water, extra
4 spring onions, very finely sliced


Method:

• Cut the chicken into long strips, about 1cm wide, and then set aside. Combine the egg, water, soy sauce, sherry and cornflour in a small bowl and mix until smooth. Pour the egg mixture over the chicken, mixing well, and set aside for 10 minutes.
• Sift the extra cornflour and plain flour together onto a plate. Roll each piece of chicken in the flour, coating each piece evenly, and shake off excess. Place the chicken in a single layer on a plate ready to be fried.
• Heat the oil for deep-frying in a wok or pan. It is hot enough to use when a cube of bread turns brown in it in 30 seconds. Carefully lower about 4 pieces of chicken into the oil and cook until golden brown. Remove the chicken with a slotted spoon and drain it on paper towels. Repeat with the remaining chicken. Let the chicken stand while preparing the sauce.
• To make Lemon Sauce: Combine the lemon juice, water, sugar and sherry in a small pan. Bring to the boil over medium heat, stirring until the sugar dissolves. Stir the cornflour into the extra tablespoon water and mix to a smooth paste; add it to the lemon juice mixture, stirring constantly until the sauce boils and thickens. Set the sauce aside.
• Just before serving, reheat the oil in the wok to very hot; add all the chicken pieces and fry for 2 minutes until very crisp and a rich golden brown. Remove the chicken with a slotted spoon and drain well on paper towels. Pile the chicken onto a serving plate, drizzle over the sauce, sprinkle with spring onion and serve immediately.

Note: The first frying can be done several hours in advance.

Nutrition per Serve with sauce:
Protein 30g
Fat 10g
Carbohydrate 40g
Dietary Fibre 1g
Cholesterol 105mg
1515 kJ (360cal)

Serves 4


Ingredients:

⅔ cup (150ml) olive oil
4 tbsp balsamic vinegar
2 tbsp chopped fresh basil
2 thsp chopped fresh rosemary
2 cloves garlic, crushed
4 skinned and boned chicken breasts
1 red capsicum, deseeded and quartered
1 yellow capsicum, deseeded and quartered
2 zucchini, cut into 1cm thick slices
2 large open cup mushrooms
¼ cup (55g) toasted pine nuts
8 sun-dried tomatoes
½ tsp sugar
salt and pepper


Method:

• Mix together 4 tbsp olive oil, 2 tbsp vinegar, 1 tbsp basil, 1 tbsp rosemary and the garlic. Put the chicken into a shallow, flameproof dish and pour over the mixture. Leave for 30 minutes. Preheat grill.
• Place dish of chicken under the hot grill and cook for 10-14 minutes, turning halfway through cooking until the chicken is brown and crispy; cool. Lay the capsicums, zucchini and mushrooms in the grill pan, brush with 2 tbsp oil and grill for about 10 minutes, turning them once; cool.
• Peel the skins from the capsicums, using a sharp knife, and cut the mushrooms into quarters. Slice the chicken breasts into 2.5cm thick slices and arrange with the grilled vegetables in a dish. Sprinkle over the pine nuts and sun-dried tomatoes. In a small jug, mix the remaining herbs with the oil and vinegar. Add the sugar and season with a little salt and pepper. Pour over the chicken and marinate for 1 hour, stirring occasionally.