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"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

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Kung Pao chicken


"I'm a longtime GT subscriber and fan. My fiancé is obsessed with the Kung Pao chicken from Mr Wong in Sydney. He keeps trying to replicate it every time he goes near the kitchen. The results haven't been too bad, but he isn't happy with them, which means further experimentation. Would you please ask for the recipe so we can move on to something else?" Jules Clancy, Cooma, NSW

REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

You'll need

60 ml (¼ cup) vegetable oil 2 tbsp Lao Gan Ma chilli oil (see note) 3 garlic cloves, finely chopped 3 spring onions, white part only, cut into 3cm lengths 80 gm soy paste (see note) 6 garlic chives, cut into 3cm lengths 6 dried long red chillies, coarsely crumbled 2 tsp caster sugar 2 tsp Chinkiang black vinegar (see note) ½ tsp ground Sichuan pepper To serve: steamed Chinese greens and steamed rice   Marinated chicken 25 ml Shaoxing wine 1 tbsp light soy sauce 1½ tsp sesame oil 1 tsp chicken powder (optional; see note) 1 tsp caster sugar 500 gm chicken thighs (about 4 skinless, boneless thighs), cut into 2cm dice

Method

  • 01
  • For marinated chicken, combine Shaoxing wine, soy sauce, sesame oil, chicken powder and sugar in a non-reactive container. Add chicken, stir to coat and refrigerate to marinate for at least 2 hours.
  • 02
  • Heat 1 tbsp oil in a wok over high heat until smoking. Add chicken in batches and stir-fry until caramelised (5-6 minutes), then transfer to a plate and set aside. Wipe out wok with absorbent paper, then add remaining oil, chilli oil and garlic and stir-fry until fragrant (30 seconds). Add spring onion and stir-fry for 30 seconds. Return chicken to pan, add soy paste, garlic chives, chillies, sugar, vinegar and Sichuan pepper and stir-fry until chicken is cooked through (5-6 minutes). Serve hot with steamed greens and rice.

Note Mr Wong chefs prefer to use the Lao Gan Ma brand of chilli oil and the Kimlan brand of soy paste. Lao Gan Ma chilli oil, soy paste, Chinkiang black vinegar and chicken powder are available from select Asian grocers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2013

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