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Roast corn-fed chicken on bok choi deep-fried cassava and chilli roasted pear

11 September 2006

INGREDIENTS

(serves four)

1 red chilli

1tsp nam pla(Thai fish sauce)
30ml cooking oil
2 large sweet pears (conference are good)
200ml hot water
4 corn-fed chicken breasts
Salt and pepper for seasoning
20ml sesame oil
6 bok choi washed and cut in half lengthways
30ml water
Soy sauce
600g cassava (also called yuca or manioc) peeled and boiled in salted water until cooked then drained quartered and deep-fried until golden
Roasted chicken jus

METHOD

Set the oven at 200ºC. Purée the chilli nam pla and cooking oil.

Cut the pears in half and remove the core place in a small baking dish and drizzle the "chilli oil" over them. Add 200ml hot water to the pan and roast until cooked about 30 minutes.

Season the chicken breasts with salt and pepper then seal on both sides in a hot slightly oiled pan. Roast in the oven until cooked around 15 minutes keep in a warm place while you assemble the remaining ingredients.

Three minutes before serving heat up a wok and add the sesame oil then add the bok choi cut side down and fry with a lid on the wok for 20 seconds. Add 30ml water and dash of soy sauce and cook for a further minute.

Place the bok choi cassava chips and pear on the plate then sit the chicken breast on top and pour the jus over.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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