Here’s how you can prepare a Gunpowder chicken, Spiced Chicken wings and water melon Feta Cheese Salad.
- A) Gun Powder Chicken and Spiced Chicken Wings
Ingredients
500g bottle of sweet and sour Chinese sauce
700 chicken breast fillets
1 tablespoon peanut oil
1 brown onion cut into thin wedges
400 g packet of fresh stir-fry vegetables
250g cooked brown rice
2 teaspoons sesame seeds, toasted
2 green onions thinly sliced-diagonally
Method:
- Â Reserve two tablespoons of the sauce.
- Â Place remaining sauce in a shallow glass or ceramic dish. Add chicken. Turn to coat. Cover and refrigerate for 1 hour.
- Â Heat 1/2 the oil in a large frying pan over medium heat. Cook chicken for five to six minutes each side or until browned and cooked through. Transfer to a plate. Cover and leave for 5 minutes.
- Â Meanwhile, heat remaining oil in a wok over medium-high heat. Add onion. Stir-fry for two minutes. Add vegetables. Stir-fry for three minutes or until just tender.
- Add rice, sesame seeds and reserved sauce. Stir-fry for one minute or until rice is heated through.
- Â Thickly slice chicken. Serve on rice, sprinkled with green onion.
- B) Spicy Sriracha Chicken Wings Ingredients
1.5 Kg Chicken wings
2 garlic cloves finely chopped
1 tablespoon fresh ginger finely grated
¼ cup light soy sauce
1 tablespoon vegetable oil
1 teaspoon white sesame seeds
1 green shallot, trimmed, thinly sliced.
1/3 cup Sriracha sauce (This sauce is made of chilli peppers, distilled vinegar, garlic, sugar, and salt.)
2 tablespoons Hoisin sauce (This sauce is made from soybean paste, garlic, chillies, and various spices, and can contain sugar and vinegar
1 tablespoon honey
1 teaspoon white vinegar
Method
- Â Use a sharp knife to remove and discard the wing tips from wings. Cut wings in half at the joint. Place garlic, ginger, soy sauce and oil in a large sealable plastic bag.
- Â Add the chicken pieces to the marinade. Seal bag and toss to coat in marinade. Place in the fridge for up to two hours to marinate.
- Â Heat a flat barbecue plate or grill pan over medium-high heat. Remove chicken pieces from the marinade, reserving excess marinade.
- Â Cook the chicken wings, turning frequently, for 20-25 minutes or until browned and cooked through. Transfer to a large bowl using tongs.
- Â Meanwhile, combine reserved marinade and sauce ingredients in a saucepan. Bring to the boil over medium-high heat. Reduce heat to low. Simmer for two to three minutes.
- Â Pour sauce over cooked chicken wings. Toss wings through sauce. Pile onto a serving plate and sprinkle with the sesame seeds, shallot and herbs, if using.
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- C) Water Melon and Feta Salad
Ingredients
2 teaspoons olive oil
½ cup pumpkin seeds
¼ teaspoon sea salt
2.4kg seedless watermelon, peeled, quartered
100g feta cheese
¼ cup lemon scented extra-virgin olive oil
Method
- Â Place oil and pumpkin seeds in a cold frying pan. Place over medium heat. Cook, stirring occasionally, for 10 to 15 minutes or until toasted.
- Â Season with sea salt and transfer to a bowl. Set aside to cool.
- Â Slice each piece of watermelon into 1cm-thick wedges. Arrange on a large plate.
- Â Crumble feta over watermelon. Drizzle with lemon-scented oil.
- Â Sprinkle with pumpkin seeds.
- Â Season with cracked black pepper and serve.