Story: Mt Barker Chinese Spiced Butterfly Chicken
Episode: 1
Presenter: Stuart Laws
Air Date: 9th October, 2022
Stuart cooks up a storm and shows us a quick and easy Chinese Spiced Butterfly Chicken recipe, perfect for the family!
- The best fool-proof way to roast a split bird in the oven using the Mt Barker Chinese Spiced Split Bird, to ensure it is succulent and tasty every time.
- Mt Barker takes the guess work out of cooking at home with the delicious Mt Barker Chinese Spiced Butterfly Chicken.
- These meals are not only delicious, but they are prepared and made using the best chicken in West Australia
- Stuart pairs the Mt Barker Chinese Spiced Butterfly Chicken with a Chinese-style dirty rice and pickled sprout salad to make the perfect summertime meal for the family!
Mt Barker Chinese Spiced Butterfly Chicken Recipe
Ingredients:
Dirty rice:
- 3 cloves of garlic
- 1tbsp fresh ginger
- 2tbsp sesame oil
- 1 tsp Szechuan pepper
- 2 cups precooked Jasmin rice
- Half a spring onion
Sprout salad:
- 500gm bean sprouts
- 1 red capsicum
- 1 spring onion
- 30ml soy sauce
- 50ml rice wine vinegar
- 1tbsp sesame oil
- 1 teaspoon of sesame seeds
Method
- Roast the Mt Barker Chinese Spiced Butterfly Chicken as per packaging suggestions
- Meanwhile mix the soy sauce and rice wine vinegar together and bring a pot of water to the boil
- Slightly blanch the bean sprouts and place the hot bean sprouts into the soy-vinegar dressing
- Julienne the spring onions and red capsicum drain the sprouts and add sesame seeds and mix
- To make the dirty rice heat the oil and sauté the finely sliced garlic and ginger
- Add the Szechuan peppercorns and fry off
- Add the spring onions and fry
- Add the precooked rice and mix
- Plate up
For more information:
www.mtbarkerchicken.com.au
