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Editorial Recipes by Adam Liaw

Posted on 9 March by

Cook like Adam Liaw!

Make Adam's recipes from his demosntration at Macarthur Square.

Homemade Teriyaki Sauce
Makes 650ml

250ml light soy sauce
200ml mirin
200ml sake
60g caster sugar

Mix the ingredients together in a small saucepan over low heat, just until the sugar is dissolved. Transfer to an empty wine bottle and set aside.

Teriyaki Chicken

Serves 2

2 chicken thighs, skin-off
1 tsp cornflour
1 tsp vegetable oil
¼ cup teriyaki sauce (see recipe above)
2 tbsp Japanese mayonnaise, to serve

For the teriyaki glaze, mix together the ingredients in a small saucepan and stir over low heat until the sugar is dissolved. Allow to cool.

Slice the chicken thighs into thin medallions and toss in the cornflour to just coat. In a non-stick frypan, heat a little oil and add in the chicken to fry, turning frequently until just browned on all sides but not yet cooked through. Add the teriyaki sauce and turn the chicken to coat as the sauce thickens. Remove the chicken from the pan just before it is cooked, and rest it for a few minutes to cook through completely. Arrange the chicken on a plate and serve with mayonnaise.

Chicken kra-pow (Chicken with chilli and basil)

Serves 4

3 cloves garlic
2 large red chilies, seeds removed
500g chicken thigh fillets
2 tbsp neutrally flavoured oil
2 tbsp fish sauce
½ tsp caster sugar
1 ½ cups loosely packed torn holy basil leaves (substitute Thai basil or Italian basil)
a 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.

Beef with broccoli and oyster sauce

Serves 4

500g rump steak, very thinly sliced on an angle
2 cups broccoli florets
2 tbsp peanut oil
1 small onion, peeled and thinly sliced
3 thin slices of ginger, bruised
3 cloves garlic, roughly chopped
¼ cup oyster sauce
1 tbsp soy sauce
½ tsp sugar
2 tbsp chicken stock or water
1 tsp cornflour mixed with 1 tbsp cold stock or water

Meat marinade
1 tbsp soy sauce
1 tbsp Shaoxing wine
1 tsp sesame oil
½ tsp cornflour
a pinch of white pepper

Combine the beef with the meat marinade ingredients and marinate for at least 10 minutes.

Heat about a cup of water in the wok until boiling, add dash of oil and blanche the broccoli for about 1 minute until it is bight green and slightly softened. Drain and set aside until ready to fry.

Drain the water from the wok and dry the wok over the flame. Add about 2 tbsp oil and add the ginger first then the garlic to the oil, then the onion and fry until the onion is softened. Scoop the onion, ginger and garlic out of the oil and add to the broccoli. Using the flavoured oil left in the wok, fry the beef in batches until well browned. Return all the ingredients back into the wok and toss together. Add the the oyster sauce, soy sauce, stock and sugar and toss to coat. Slowly drizzle the cornflour mixture into the wok while tossing until the liquids thicken and cling to the ingredients. Immediately remove to a plate, rest for a moment and serve with rice.
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