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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.