serves
2
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Current Obsession
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Watch The Full Episode Here
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Ingredients
- 2 whole coriander plants, roots, stems and leaves
- 1 tbsp black peppercorns
- 1 cm piece ginger, peeled
- 3 garlic cloves, roughly chopped
- 2 tbsp vegetable oil
- 350 g chicken thigh fillets, cut into 5 cm pieces
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp kecap manis
- 5 spring onions, cut into 5 cm lengths
- 1 tsp cornflour mixed with ¼ cup cold water
- lime wedge to serve, optional
Instructions
- Place the coriander roots and stalks (reserving the leaves), black peppercorns, ginger and garlic in a mortar and pound to a coarse paste.
- Heat a wok over high heat and add the oil. Fry the chicken until lightly browned, then add the paste and toss to coat. Add the sauces and spring onions and toss for 1–2 minutes or until fragrant and the chicken is cooked through.
- Add the cornflour mixture, toss until thickened, then serve scattered with the coriander leaves, and the lime wedge for squeezing over, if using.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Current Obsession
