Delicious Australia – (07)July 2019

INTERVIEW

SAMANTHA

JONES

PORTRAIT

PHOTOGRAPHY

SHARYN

CAIRNS

FOOD

PHOTOGRAPHY

BRETT STEVENS

STYLING

KIRSTEN JENKINS

THE CHEF AND

THE BUTCHER

A:Peoplehatechickendrumsticks.
Everyonehasbeenprogrammedtogo
forthedarkerthighmeat.WhichI like.
Butthedrumstickis theunderdogof
thechickenworld.Nobodylikesbreast
reallyeither– it’s too dry. Well, you
likebreast.
C:I preferthigh,actually.
A:Buteverybodylovesthigh.It’sgot
morefat;it’sjuicy,tender,allthat.Andthe
poorchickendrumstickis leftbehind.
C:Herewegothen!Bringonthe
drumsticks.They work well for soup.
A:Ramen!
C:Notramen,butwe’rerammin’the
flavourin!Loadsofgarlic,someginger,
lemongrass.Chilli,mushrooms, coriander.
A:Soundsgoodsofar.
C:Thenwe’llbrownthelegs,skinon.
Evenbetterif theyhavetheirfeet!I’d
putchickenwingsin there too for an
evenbetterstock.
A:We’reconcentratingonthedrumstick.
C:We’rerammin’homethestick!
A:Theyarelegitimatelytheleastpopular
cut.We’regoingtochangethat!
C:I feedthemtomykids.
A:Good.It’sthecheapestcut,too.
C:Thenwe’lladdstock,andI actually
seasonminewitha bit of soy sauce.
A:Ohright,nice.
C:It givesit a bitofa tan.Thensimmer
everythinguntilthemeatis super tender
andfallingoffthebone.
A:Soyoutakeit offthebone?
C:Yes,we’llshredit.I’mgoingtoadd
dumplingsandpoachthemin the stock.
A:Dumplings?In ramen?
C:It’snotramen,remember.
A:FormeI can’teatchickensoupwithout
noodlesin there.Butyou’vegone for
dumplings over noodles.

C:Yep!Becauseit’s

myrecipe!Youcould

gowithgreentea

sobanoodles.But

we’redoing

dumplingshere.

A:Alright,youcanhavethedumplings.

Aslongaswemakesurewedon’tforget

aboutthepoor,forgottendrumsticks.

C: They’re just trying to get a leg up!

CHICKENSOUPWITH

HERBDUMPLINGS

SERVES 4-6

2 tbsvegetableoil

1.25kgchickendrumsticks

1 cup(250ml)Chinesericewine

(shaohsing– fromAsianfood shops)

3 garliccloves,thinlysliced

5cmpiece(25g)ginger, cut into

matchsticks

1 lemongrassstalk,trimmed,bruised

3 kaffirlimeleaves, bruised

5 staranise

1 longredchilli,pierced

1.75Lchickenstockorbeefstock

300gshiitakemushrooms,trimmed

2 bunchesbabybokchoy, trimmed,

halvedlengthwise

(^1) / 3 cup(80ml)lightsoysaucesauce
Thaibasil,purplebasil and coriander
leaves, to serve
HERBDUMPLINGS
100gstalesourdoughbreadcrumbs
1 cup(150g)plainflour
75gunsaltedbutter,softened
2 garliccloves,crushed
1 tbsflat-leafparsley,finelychopped
1 tbsfinelychoppedtarragon
Finely grated zest 1 lemon
ColinFassnidgeandAnthonyPuharichprove
theleastlovedpartofthechickencanmakea
flavoursome soup. All it needs is a bit of legwork.
1 egg,lightly beaten
2 tbs milk
Forthedumplings,linea largetraywith
bakingpaper.Placecrumbsandflourin
a largebowl,seasonandcombinewell.
Rubin buttertomakea coarsecrumbmix.
Stirin garlic,herbs,zest,eggandmilk.
If doughis dry,addmoremilka littleat
a time.Flourhands,thenkneadtoa soft
dough.Dividedoughinto 12 androllinto
balls.Placeonprepared tray and chill until
readytocook.
Meanwhile,tomakethebroth,heatoil
in a largeheavy-basedsaucepanoverhigh
heat.Addchickenandcook,turning
frequently,for7-8minutesoruntilchicken
is deepgolden.Addricewine,scraping
bottomofpanwitha spoon.Addgarlic,
ginger,lemongrass,kaffirlimeleaves,star
aniseandchilliandstirgentlytocombine.
Pourin stockandbringtotheboil,then
season.Skimoffanyfatthatrisestothe
surface.Reduceheattolowandsimmer
for1 hour.Adddumplingsand
mushrooms.Cookfora further 30 minutes
oruntilchickenis fallingofftheboneand
dumplingsarecooked.Removechicken
fromstock.Shredchickenmeatfrom
drumsticksandreturnmeattopan.
Discardbonesandchickenskin.
Addbabybokchoyandsoysauce.
Simmerfor5-6minutesoruntilvegetables
havewilted.Seasontotaste.Divideamong
bowls,scatterwithbasilandcoriander
leaves. Serve immediately.
48 delicious.com.au
MEAT MARKET.