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Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Master stock chicken


You'll need

1 chicken (about 1.8kg) 3 litres chicken stock 750 ml Shaoxing wine 500 ml (2 cups) soy sauce 300 gm brown sugar 150 gm thickly sliced ginger 8 coarsely chopped spring onions 2 halved garlic heads 6 pieces of mandarin rind 6 cinnamon quills 6 star anise 2 halved small red chillies To serve: steamed rice, extra sliced spring onion, julienned ginger, sliced red chilli and steamed Asian greens

Method

  • 01
  • Combine chicken, stock, Shaoxing wine, soy sauce, brown sugar, thickly sliced ginger, coarsely chopped spring onions, garlic heads, mandarin rind, cinnamon, star anise and halved small red chillies in a slow-cooker. Top up with extra stock or water if necessary so chicken is completely submerged. Set on low and cook for 5 hours. Carve chicken into pieces, place on top of steamed rice, ladle master stock over, scatter with extra sliced spring onion, julienned ginger and sliced red chilli and serve with steamed Asian greens.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jul 2015

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