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Episode 7 - CHINATOWN CHOW

CHINESE STYLE CHILLI CHICKEN WITH SINGAPORE NOODLES

Serves 3 – 4 people  |  Prep Time: 25 mins  |  Cook Time: 5 mins

MAIN Ingredients

1 1/2 boneless and skinless chicken breasts, cut into small cubes
2 tablespoons Olivado Avocado Oil
6 slices peeled fresh ginger
1/2 small red capsicum, cut into thin strips
8 dried red chilies, seeded and slice into halves
200G Trident Singapore Noodles
1/2 cup roasted peanuts
1 stalk spring onion, cut into strips
Coriander, for garnishing

Another winner from Brett McGregor's 'fast & furious' range of authentic dishes - this one's inspired by Chinatown in Singapore.  A delicious mix of flavours, textures and colour...with a little bit of a heat factor!

Another winner from Brett McGregor's 'fast & furious' range of authentic dishes - this one's inspired by Chinatown in Singapore.  A delicious mix of flavours, textures and colour...with a little bit of a heat factor!

MARINADE ingredients

1 tbsp corn flour
2 tsp Asian Home Gourmet Light Soy Sauce

SAUCE INGREDIENTS

1 1/2 tbsp Asian Home Gourmet Light Soy Sauce
1 tsp dark soy sauce
1 tsp sugar
1/4 tsp Chinese black vinegar
2 tbsp OXO chicken stock
1 tbsp corn flour

METHOD

Marinate the chicken with the Marinade, set aside for 10 minutes.

Mix all the Sauce ingredients in a small bowl, stir to combine well. Set aside.

Heat up a wok with the oil, stir fry the ginger until aromatic. Add the capsicum and dried red chilies, stir fry until you smell the spicy aroma from the dried chilies. Add the chicken and stir fry continuously until the chicken turn opaque. Add the roasted peanuts, and stir in the Sauce. When the sauce thickens and the chicken is completely cooked, add the noodles and spring onions before transferring the chilli Chicken out on a serving platter. If the sauce gets a little too thick simply add a touch more stock.

Serve topped with fresh coriander.

TOP TIP: For those in a hurry, use Asian Home Gourmet Szechuan Chili Ginger Garlic paste to create the spicy chicken


SHIU MAI - STEAMED PRAWN & PORK DUMPLINGS

MAIN INGREDIENTS

Steamed dumplings are a Chinatown gastronomic institution - and Brett's shown us how you can bring them to your Kiwi table

Steamed dumplings are a Chinatown gastronomic institution - and Brett's shown us how you can bring them to your Kiwi table

20g small raw prawns –peeled and deveined, minced
6 dried shitake mushrooms
6 water chestnuts, chopped
3 tbsp baby corn, chopped
3 spring onions, chopped
250g minced ground pork
1 ½ tsp salt
1 tbsp Asian Home Gourmet Light Soy Sauce
1 tbsp Chinese rice white wine
1 tsp Olivado Sesame Oil
1 egg white
150g dumpling wrappers

dipping SAUCE INGREDIENTS

3 tbsp Asian Home Gourmet Light Soy Sauce with a tbsp shredded ginger

METHOD

Soak the mushrooms in hot water for 20-30 minutes. Drain, then cut off and discard the stems and thinly slice the caps.

In a bowl, combine the chopped prawns, mushrooms, water chestnut, baby corn, spring onion, pork, salt, soy sauce, rice wine, sesame oil and egg white.

Lay the dumpling wrappers out on a clean work surface.

Take 1 heaped teaspoon of the prawn mixture and place in the centre of each wrapper. Gather the wrapper around the filling and press it closed to give the shape of a half moon, gently pleat the top of the dumpling wrapper.

Cover the steamer basket with baking paper and arrange the dumplings in a single layer. Cover and steam for 4-7 minutes, or until cooked through. Serve hot or cold with a dipping sauce if liked. 

TOP TIP: Coriander is a great addition to the mix