Australian Gourmet Traveller - (03)March 2019 (1)

60 GOURMET TRAVELLER

500 gm chicken wingettes

and drumettes (about

16 mixed pieces)

250 ml (1 cup) dark soy sauce

(see note)

100 gm rock sugar (see note),

or to taste

6 thin slices of ginger

2 star anise

2 tbsp Worcestershire sauce

Thinly sliced spring onion

and steamed jasmine rice

(optional), to serve

1 Cover chicken with water in a

large saucepan and bring to the

boil over medium heat. Drain

and rinse under cold water.

2 Add remaining ingredients

and 250ml water to a large

2 tbsp vegetable oil

2 red shallots, finely chopped

2 garlic cloves, finely chopped

20 gm ginger, finely chopped

2 corn cobs, kernels removed

Small pinch ground turmeric

400 ml coconut milk

Chopped coriander and

steamed rice or cooked

rice noodles (optional),

to serve

Lime wedges and fresh

curry leaves (optional),

to serve

1 Heat oil in a wok or large

frying pan over medium heat.

Add shallot, garlic and ginger,

and stir until slightly softened

(1-2 minutes). Add corn and

Swiss chicken wingsSERVES 4

This popular Hong Kong recipe, from my cookbookHong Kong

Food City, has no connection with Switzerland, rather the name

is from the mispronunciation of the word “sweet”.

saucepan and bring to the

boil. Reduce heat to medium

and simmer until sugar melts

(5 minutes). Add chicken and

simmer until cooked through

and it takes on a dark hue

(20 minutes). Remove chicken

with a slotted spoon and

continue to simmer sauce until

thick and reduced (5 minutes).

3 Pour sauce over chicken,

scatter with spring onion, and

serve with steamed rice.

NoteIf you prefer lighter

flavoured chicken wings,

make the sauce with 125ml

light soy sauce and 125ml

dark soy sauce. Rock sugar is

available from Asian grocers.

Sweetcorn with coconut milk

SERVES 4

My mother used to make this dish whenever corn was in

season – we don’t know where she got the recipe, probably

a Malay neighbour. A rustic dish, it is subtly flavoured and totally

addictive. It’s great with rice, noodles and even on toast –

sometimes I pop in curry leaves and fish sauce for variation.

turmeric, cook, stirring, until

fragrant (1 minute), then add

coconut milk and stir to combine.

2 Gently bring to the boil, then

reduceheat to low and simmer

until corn is tender (3-4 minutes).

Season to taste with salt, top

with coriander, and serve with

rice or noodles, lime wedges

and curry leaves.

ChickenBlack side

plate from Chef vs Clay.

Coconut milkPlate

from Little White Dish.

All other props stylist’s

own. Stockists p152.

Sago puddingAll

props stylist’s own.