Combine the ingredients for the marinade. Place in a large plastic bag. Add the chicken, moving it around so it is well coated. Marinate in the refrigerator for at least 4 hours, turning occasionally.
Preheat the oven to 160C.
Place the chicken on a rack in a roasting pan. Add a cup of chicken stock. Roast for about 1 1/2 hours or until cooked. Add the extra stock during the cooking time to keep moist. Baste the chicken occasionally.
Place the chicken on a warm platter. Cut into serving pieces at the table and top with the spring onions and bean sprouts. - Serves 6
WHOLE SNAPPER WITH CANTONESE RICE
INGREDIENTS
1 medium-large whole snapper or similar, cleaned
3 cups fish or vegetable stock
1 Tbsp grated root ginger
2 cloves garlic, crushed
Cantonese rice: 2 Tbsp canola oil
1 large onion, diced
1 Tbsp each: soy sauce, tomato paste, sugar
3 cups cold, cooked long grain rice
1-2 chillies, sliced
1/2 cup each: sliced bamboo shoots, peas
Topping: 1 Tbsp sesame oil
2 spring onions, diagonally sliced
METHOD
If possible, loop a piece of string around the head and tail of the fish to bend the tail up. Alternatively, support the tail with skewers.
Place the stock, ginger and garlic in a wok. Bring to the boil then poach the fish for about 5 minutes, until cooked.
Meanwhile, heat the oil in a non-stick pan and stir-fry the onion, until softened. Add the soy sauce, tomato paste, sugar, rice, chillies, bamboo shoots and peas and stir-fry, until cooked.
Place on a serving dish. Top with the fish. Serve drizzled with the sesame oil and spring onions. - Serves 3-4
NOODLES WITH ROUND BEANS
INGREDIENTS
150g wide rice flour noodles or rice sticks
150g small round beans, trimmed
1 Tbsp peanut oil
4 cloves garlic, crushed
1/2 tsp chilli paste
1 Tbsp each: light soy sauce, dark soy sauce, oyster sauce
METHOD
Soak the noodles for 15 minutes in hot water then drain well. Blanch the beans in boiling water until crisp-tender. Drain and pat dry.
Heat the oil in a wok and stir-fry the garlic and chilli paste for 30 seconds. Add the beans and noodles and stir-fry for 1 minute. Toss with the sauces and serve. Can be garnished with chopped coriander. - Serves 4 as an accompaniment
CRISPY SPRING ROLLS
Rice paper wrappers that have been softened in warm water can also be used for crispy rolls. They require less frying time.
INGREDIENTS
100g packet vermicelli noodles
1 Tbsp peanut oil
2 large spring onions, thinly sliced
1 tsp each: crushed garlic, grated root ginger
1 large carrot, shredded
1 1/2 cups finely sliced Chinese cabbage
1 Tbsp thick soy sauce
2 tsp each: cornflour, water
20 large spring roll wrappers, thawed if frozen
canola oil for frying
METHOD
Prepare noodles according to the packet instructions. Drain well. Cut noodles into 3cm lengths.
Heat the peanut oil in a wok on high. Stir-fry the spring onions, garlic, ginger, carrot and cabbage for 2-3 minutes, until crisp-tender. Add the noodles and soy sauce. Remove to a bowl and cool. Wipe the wok clean.
Combine the cornflour and water in a small bowl. Place 1 wrapper on a board with a corner towards you. Cover the remaining wrappers with a damp paper towel. Brush the edges of the wrapper with the cornflour mixture. Spoon 1 heaped tablespoon of veges onto the corner of the wrapper. Fold the corner over the filling then roll up from corner to corner, enclosing filling. Repeat.
Pour enough canola oil into a wok for deep-frying. Heat until a faint haze rises. Fry the spring rolls in batches for 3-4 minutes or until golden. The cooked rolls can be kept warm in a preheated 150C oven. Great served with chilli sauce. - Makes 20
