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Donna Hay's quick two-course dinner.
Five-spice Chicken & Asian Greens
1/4 cup (60ml) - Dry sherry or Shaoxing wine
1/2 cup (125ml) - Soy sauce
1 teaspoon - Chinese five-spice powder
2 slices - Ginger
1 cup (250ml) - Chicken stock
1 tablespoon - Brown sugar
4 x 140g - Chicken thigh fillets, trimmed and halved
350g - Gai Larn (Chinese broccoli), cut into thirds
Steamed rice, to serve
Method
Combine sherry, soy, five-spice, ginger slices, stock and
sugar in a medium non-stick frying pan over high heat, bring to the
boil and cook for 810 minutes.
Add chicken and simmer for 3 minutes.
Turn chicken, add gai larn stalks, cover pan and continue cooking
for a further 35 minutes or until the chicken is cooked
through.
Remove chicken, add gai larn leaves to pan, cook 1 minute or until
wilted.
Serve chicken, sauce and gai larn on steamed rice.
Serves 2.
Raspberry Cake
1/3 cup (50g) - Plain (all-purpose) flour
2/3 cup (80g) - Almond meal (ground almonds)
1 cup (160g) - Icing (confectioners) sugar
90g - Butter, melted
3 Egg whites, lightly beaten
1 teaspoon - Vanilla extract
1 cup - Frozen or fresh raspberries
Extra raspberries and whipped cream, to serve
Method
Preheat oven to 160ýC (320ýF).
Combine flour, almond meal, icing sugar, butter, egg whites and
vanilla in a bowl and mix until smooth.
Fold half the berries through and spoon into a greased 18cm round
cake tin that has been lined with non-stick baking paper.
Sprinkle the remaining berries on top of the mixture and bake for
3540 minutes or until cooked when tested with a skewer.
Serve the cake warm with whipped cream with extra raspberries
folded through.
Serves 6.
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