SMASHED CUCUMBER
& RADISH PICKLE& RADISH PICKLE
SERVES 6 AS A SIDESERVES 6 AS A SIDE
2 telegraph cucumbers, halved 2 telegraph cucumbers, halved
lengthways, seeds removed, lengthways, seeds removed,
roughly choppedroughly chopped
1 bunch radishes, trimmed, quartered 1 bunch radishes, trimmed, quartered
(smaller radishes halved)(smaller radishes halved)
(^11) // 22 cup (125ml) tamari cup (125ml) tamari
2 tsp each finely grated garlic 2 tsp each finely grated garlic
and gingerand ginger
(^11) // 33 cup (80ml) sesame oil cup (80ml) sesame oil
2 tsp caster sugar2 tsp caster sugar
1 tbs Chinese black (chinkiang) vinegar 1 tbs Chinese black (chinkiang) vinegar
(from Asian food shops)(from Asian food shops)
1 tbs spicy chilli sauce (we used Lao Gan 1 tbs spicy chilli sauce (we used Lao Gan
Ma Spicy Chilli Crisp sauce – from Ma Spicy Chilli Crisp sauce – from
Asian food shops), plus extra to serveAsian food shops), plus extra to serve
Toasted white sesame seeds, to serveToasted white sesame seeds, to serve
Combine the cucumber and radish in Combine the cucumber and radish in
a bowl. Cover and chill until required.a bowl. Cover and chill until required.
Combine the tamari, garlic, ginger, Combine the tamari, garlic, ginger,
sesame oil, sugar, vinegar and chilli sesame oil, sugar, vinegar and chilli
sauce in a separate bowl and set aside sauce in a separate bowl and set aside
until needed.until needed.
Using a mortar and pestle, pound the Using a mortar and pestle, pound the
cucumber and radish gently until the cucumber and radish gently until the
skins are slightly cracked.skins are slightly cracked.
When ready to serve, toss dressing When ready to serve, toss dressing
through the cucumber mixture. Transfer through the cucumber mixture. Transfer
to a serving bowl and sprinkle with to a serving bowl and sprinkle with
toasted sesame seeds. Serve with extra toasted sesame seeds. Serve with extra
chilli sauce on the side.chilli sauce on the side.
STEAMED FIVE-SPICE CHICKEN STEAMED FIVE-SPICE CHICKEN
WITH EGG FRIED RICEWITH EGG FRIED RICE
SERVES 4SERVES 4
Begin this recipe at least 5 hours ahead.Begin this recipe at least 5 hours ahead.
1.5kg whole chicken1.5kg whole chicken
1111 // 22 tsp Chinese five-spice powder tsp Chinese five-spice powder
1 cup (200g) short-grain rice1 cup (200g) short-grain rice
(^11) // 22 bunch spring onions, 2 onions left bunch spring onions, 2 onions left
whole, remaining finely choppedwhole, remaining finely chopped
2 tsp sunflower oil2 tsp sunflower oil
1 tbs finely chopped pickled mustard 1 tbs finely chopped pickled mustard
greens (optional – from Asian greens (optional – from Asian
food shops)food shops)
2 tbs pickled chilli peanuts (from Asian 2 tbs pickled chilli peanuts (from Asian
food shops) or salted roasted peanutsfood shops) or salted roasted peanuts
2 eggs, lightly beaten2 eggs, lightly beaten
1 tbs light soy sauce1 tbs light soy sauce
(^11) // 44 tsp ground white pepper tsp ground white pepper
GINGER & SPRING ONION SAUCEGINGER & SPRING ONION SAUCE
2 tbs finely chopped ginger2 tbs finely chopped ginger
4 spring onions, thinly sliced4 spring onions, thinly sliced
(^11) // 33 cup (80ml) sunflower oil cup (80ml) sunflower oil
Place the chicken, breast-side down, Place the chicken, breast-side down,
on a chopping board. Using sharp kitchen on a chopping board. Using sharp kitchen
scissors or poultry shears, cut down scissors or poultry shears, cut down
either side of the backbone to remove. either side of the backbone to remove.
Discard (or freeze to use in stock). Then, Discard (or freeze to use in stock). Then,
using a sharp knife, halve the chicken using a sharp knife, halve the chicken
down the breastbone. Combine the down the breastbone. Combine the
five-spice and 1 tbs salt flakes in a small five-spice and 1 tbs salt flakes in a small
bowl, then rub all over chicken. Cover bowl, then rub all over chicken. Cover
and chill for at least 4 hours or overnight.and chill for at least 4 hours or overnight.
Place rice in a sieve and rinse until water Place rice in a sieve and rinse until water
runs clear. Place rice and 300ml cold water runs clear. Place rice and 300ml cold water
in a saucepan over high heat and bring to in a saucepan over high heat and bring to
the boil. Reduce heat to low, then cover the boil. Reduce heat to low, then cover
and cook for 10 minutes or until water is and cook for 10 minutes or until water is
absorbed and rice is cooked and sticky. absorbed and rice is cooked and sticky.
Spread rice over a baking tray and chill for Spread rice over a baking tray and chill for
1 hour or until cool.1 hour or until cool.
For the sauce, combine ginger, spring For the sauce, combine ginger, spring
onion and 1 tsp salt flakes in a heatproof onion and 1 tsp salt flakes in a heatproof
bowl. Heat oil in a saucepan over high bowl. Heat oil in a saucepan over high
heat for 1-2 minutes, then pour over heat for 1-2 minutes, then pour over
spring onion mixture and stir to combine. spring onion mixture and stir to combine.
Set aside to cool.Set aside to cool.
To steam chicken, place a steamer over a To steam chicken, place a steamer over a
saucepan or wok of simmering water. Place saucepan or wok of simmering water. Place
whole spring onions on a shallow plate that whole spring onions on a shallow plate that
fits the steamer, then place chicken halves, fits the steamer, then place chicken halves,
skin-side up, on top. Transfer plate to the skin-side up, on top. Transfer plate to the
steamer and steam chicken for 40 minutes steamer and steam chicken for 40 minutes
or until juices of the chicken run clear when or until juices of the chicken run clear when
the thickest part of a thigh is pierced with the thickest part of a thigh is pierced with
a skewer. Set aside, covered, to rest.a skewer. Set aside, covered, to rest.
To make fried rice, heat oil in a wok over To make fried rice, heat oil in a wok over
high heat. Add mustard greens, if using, high heat. Add mustard greens, if using,
peanuts and chopped spring onion. Cook, peanuts and chopped spring onion. Cook,
stirring, for 1-2 minutes or until onion has stirring, for 1-2 minutes or until onion has
softened slightly. Add the egg and cook, softened slightly. Add the egg and cook,
stirring occasionally, for 1-2 minutes or stirring occasionally, for 1-2 minutes or
until starting to set. Add the rice and cook, until starting to set. Add the rice and cook,
stirring, for 3 minutes or until grains are stirring, for 3 minutes or until grains are
well coated and separated. Add soy sauce well coated and separated. Add soy sauce
and white pepper, and stir to combine.and white pepper, and stir to combine.
Cut chicken into pieces and serve with Cut chicken into pieces and serve with
fried rice and sauce.fried rice and sauce.
WITH THIS MENU I’MWITH THIS MENU I’M celebrating dishes
that we serve at Ricky & Pinky – it’s a modern
take on the classics, but the recipes, techniques
and flavours are still very authentic. The dishes are
light and clean, and the flavour combinations have
been interpreted subtly, but the flavours are bright.
The steamed chicken is one of my favourite things to eat
- I find myself steaming a chicken before I roast it now, and serving
it with rice. A lot of my comfort food at home is based on Chinese cooking.
I’ve chosen recipes where the ingredients are readily available, although it’s worth
finding good Chinese sausage for the crispy rice cake recipe. We make our own air-dried
version at our butcher shop, Meatsmith. And there’s a dried ginger from a Queensland
company called Bunda Ginga that I’ve used in the ginger sponge. I discovered it last
year when I judged the delicious. Produce Awards, and it really elevates the dish.
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