Although we all can’t be professional chefs, one of our favourite restaurants in Sydney, China Doll , has made it that much easier to try. Chef Frank Shek has just released a new cookbook, uncovering the secret recipes to some of their delicious dishes. This super tasty twist on a BBQ Chicken is the perfect addition to your summer cooking schedule. Grilled chicken, sticky sauce, fresh lime and coconut – it just works.
FOR HOI SIN SAUCE:
240 g (8½ oz) hoi sin sauce
240 g (8½ oz) oyster sauce
250 ml (8 fl oz) palm sugar syrup
70 ml (21 ⁄3 fl oz) light soy
Combine all ingredients together
800 g (1¾ lb) chicken thigh fillet, skinless
Trim any excess fat from the chicken and marinate with half of the sauce.
The next day, fire up a grill to medium and grill the chicken for about 6 minutes on both sides until well marked and caramelised.
Allow to rest.
3 tablespoons vegetable oil
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon spring onions (scallions), minced
3 tablespoons Shaoxing rice wine
2 long red chilies, halved lengthways and deseeded
8 kaffir lime leaves
2 limes juiced
4 tablespoons thick coconut cream
Heat a wok until starting to smoke and swirl in the oil.
Add the minced garlic, ginger and spring onions and stir until golden.
Add the Shaoxing wine and cook another 30 seconds.
Add the chilies.
Crush (crumple) the kaffir lime leaves in your hand and add them to the wok.
Add the chicken and bring back to a simmer for 1 minute.
Take off the heat and add the lime juice.
Transfer to a large plate. Drizzle with coconut cream.
Ready to serve.
Recipe from China Doll cookbook (RRP $49.99)
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