Junda Khoo’s Hainanese chicken
Chicken, rice, chilli sauce – the works.
Poach
Tony Tan’s guide to making Hainanese chicken rice
This supremely comforting classic is a cinch if you know the tricks. Here's how it's done.
Tony Tan’s bang bang chicken
This popular Sichuanese dish is a heady mix of refreshment and spice, with peanuts and cucumber providing plenty of crunch. It's the type of dish you could get addicted to.
How many ways can you poach a chicken?
The premise is simple. The results are anything but.
Shane Delia’s poached chicken salad with harissa, eggplant, spring onion and tahini
Double dressing? In one corner, the nuttiness of the Maha East chef's tahini dressing; in the other, the one-two spicy punch of the harissa and lemon.
Lau’s Family Kitchen’s calamari with shrimp sauce
A fresh, simple and easy seafood dish from the long-standing Melbourne restaurant.
Victor Liong’s Sichuan sour and spicy poached fish with pickled mustard greens
A sweet-sour dish by the Lee Ho Fook chef that showcases the depth of flavours from Hunanese and Sichuan cuisines.
Sunda’s masterstock-poached chicken with ginger and spring onion relish
A beloved staff meal at Melbourne restaurant Sunda.
Christine Manfield’s soy-braised chicken with green bean sambal
A staple of Christine Manfield's recipe repertoire, this soy chicken is slow-braised in a master stock, taking on the aromatic flavours of Sichuan and liquorice root. The tomato-chilli sambal keeps for a month, so feel free to make extra.
Victor Liong’s white-cut chicken, aromatic chilli oil and peanuts
"White-cut chicken, in my opinion, is one of the great Chinese techniques," says Liong.