Recipe for Sugarcane Chicken With Vegetables And Special Sesame Sauc


2 chicken breasts with skin on
2 sugarcane sticks
2 tablespoon vegetable oil
1 bunch bok choy
2 oyster mushrooms
2 green zucchini, sliced
3 baby corn
1 red capsicum
2 yellow zucchini, sliced
1 water chestnut
1 bunch choy sum
1 large shiitake mushroom, cut in 4
50 ml honey sesame sauce
1 chopped garlic


HONEYSE SESAME SAUCE: 140ml rice wine 240ml sweet wine 140ml regular soya sauce 50ml tamari (dark soya sauce) 80g grated onion 80g grated ginger 10g grated garlic 10g custard sugar 70g honey 15g white sesame seed 160g soya bean paste 5g chilli paste

Split the sugarcane sticks and gently place the chicken breasts between them. Pour over the vegetable oil. Cut the vegetables. Place garlic and vegetables in a wok, add sauce and cook until crunchy. Grill the chicken breasts. Place the vegetables on a hot plate, top with the chicken breasts and spoon over the honey sesame sauce.

For the Sauce: Blend the ginger, onion and garlic with the rice wine. Place the soya bean paste into a bowl. Pour in the sweet wine, regular soya sauce, dark soya sauce, honey, soya bean paste and chilli paste and whisk well. Cook the mixture on a slow heat, add caster sugar and heat until 90C. Pan-fry white sesame seeds until golden brown and add to the mixture. Turn off the heat and tilt pan on its side until it cools down. Store in refrigerator for future serving. You can thicken the sauce using 1 teaspoon of cornflour dissolved in rice wine.

Sauce can be used for beef, seafood or grilled pork. It will keep in the freezer for 6 months. Serves 2.

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