BROUGHT TO YOU BY Lee Kum Kee
Whether adding umami depth to a rich and hearty chicken dish with Lee Kum Kee Gluten Free Oyster and Soy Sauce, or transforming tacos with the versatile Lee Kum Kee Black Pepper Beef Ready Sauce, Lee Kum Kee helps home cooks to elevate everyday dishes to something truly special.
Serves: 4
INGREDIENTS
2 tablespoons neutral oil, e.g. canola
4 bone-in, skin-on chicken thighs
2 large or 3 small carrots, peeled and chopped into chunks
8 shallots, larger ones cut in half
1 red capsicum, chopped
3cm piece of fresh ginger, cut into thin matchsticks
5 cloves garlic, thinly sliced
1 red chilli, thinly sliced
1 teaspoon ground black pepper
¼ cup each Lee Kum Kee Gluten Free Soy Sauce and water
2 tablespoons Lee Kum Kee Gluten Free Oyster Sauce
1 tablespoon sherry, optional
2 teaspoons caster sugar
To serve:
rice
steamed greens
METHOD
Preheat the oven to 190°C regular bake.
Heat the oil in an ovenproof heavy-based pan over a medium heat. Add the chicken and brown on both sides until golden, it doesn’t need to be cooked through at this stage. Remove from the pan, cover and set aside.
Add the carrots, shallots, capsicum and ginger to the pan and cook over a medium heat for 5 minutes. Add the garlic, chilli and pepper and cook for another minute. Add the Lee Kum Kee Gluten Free Soy Sauce, water, Lee Kum Kee Gluten Free Oyster Sauce, sherry and sugar and bring to a simmer.
Return the chicken to the pan, nestling it in between the vegetables. Bake for 45 minutes or until the chicken is golden and cooked through.
To serve: Skim off any excess oil and serve with rice and steamed greens.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Mustard Beef and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and elegant dinner party menus. There’s also a spotlight on the recent Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.