Adam Liaws Chicken Two Ways

Adam Liaw

Chicken Two Ways

Steamed Ginger Chicken

  • 600gms chicken thigh fillets
  • 1 tablespoon grated ginger
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon soy sauce
  • 1 teaspoon cornflour
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 2 spring onions, finely chopped
  • ¼ cup coriander leaves, to serve

Cut the chicken pieces into 5cm chunks. Mix the chicken with the ginger, Shaoxing wine, soy sauce, cornflour, salt, sugar and spring onions. Set aside to marinate for at least 15 minutes. Arrange the chicken in a single layer over a heatproof serving plate that will fit inside your steamer. Bring the water under the bamboo steamer to a boil and place the plate of chicken inside. Cover the steamer and steam for 10 minutes for boneless pieces, and 12 minutes for pieces on the bone. Remove the plate from the steamer and allow to stand for a minute. Scatter the chicken with the coriander and serve immediately.

Chicken kra-pow (Chicken with chilli and basil)

  • 3 cloves garlic
  • 2 large red chilies, seeds removed
  • 500gms chicken thigh fillets
  • 2 tablespoons neutrally flavoured oil
  • 2 tablespoons fish sauce
  • ½ teaspoon caster sugar
  • 1 ½ cups loosely packed torn holy basil leaves (substitute Thai basil or Italian basil)
  • Wedge of lime, to serve

Roughly chop the garlic and chili together on a board. Heat a wok and add in the oil. Fry the garlic and chili for a minute until fragrant and then add in the mince. Toss in the wok for a minute or so then add in the fish sauce and sugar. Continue to stir-fry for another minute or so, moistening with a little water or stock if it starts to get too dry. Stir through the basil leaves and remove to a plate. Serve with a wedge of lime.

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