ALIX GARDNER’S STICKY KOREAN CHICKEN AND ASIAN SALAD
SERVES 4
INGREDIENTS 720g chicken fillets MARINADE: 3tbsp soy sauce 1tbsp lemon juice 1tbsp brown sugar 1tbsp honey 1tbsp rice wine (or mirin) 1 clove of garlic, crushed 1tsp chopped ginger 1tbsp sesame oil 1tsp sesame seeds ASIAN SALAD: 1 small Chinese leaves 1 large carrot, grated 1 red pepper, thinly sliced 1 small bunch coriander 1 small bunch mint 30g of sliced mangetout 1tbsp fish sauce 1 lime, juice and grated rind 2 tsp brown sugar 1 red chilli, chopped
1. Cut each of the chicken pieces into small sizes (about 2-inch long and 1-inch wide). Mix the marinade ingredients in a bowl until the sugar has dissolved. Coat the chicken pieces with the marinade. Marinate for about 30 minutes in the fridge.
2. Heat a frying pan over medium high heat. Add the chicken pieces, reserving the marinade. Cook until cooked through and slightly caramelised, about 3 minutes each side. The sugar and honey in the marinade will burn easily, so watch it carefully and add the reserved marinade by tablespoon when the pan gets dry. You can slightly reduce the heat to avoid burning, if needed.
3. For the salad, mix together the Chinese leaves, carrot, red pepper and herbs. Put the rest of the ingredients in a small bowl and mix together to make a dressing. Pour over salad. NB, don’t add the dressing until one hour before serving otherwise the salad will shrink. Asian influences, vegan, free-from, bowl food, bakes and indulgent treats are some of the options available in the new season evening classes at Alix Gardner’s Cookery School at 71 Waterloo Road, Dublin 4 (dublincookery.com, call 01 668 1553) commencing from mid-September. Courses cover everything from sticky Korean chicken and Asian salad to Vietnamese pho (aromatic pork and noodle soup), okonomiyaki (Japanese pancakes) and quick, easy Asian fish parcels. Europe is well represented with French favourites including goitriade Bretonne (a hearty fish soup) and scallops with leeks, bacon and samphire in a cream sauce. Finally, there’s treats from peanut butter ice-cream to lemon posset. Bookings are currently being accepted.