This is one of my family’s favourite meals. Whenever I tell my son that I’m making stir fry, this is the one that he wants.
- 400 grams Hokkien noodles
- 1/4 cup of water
- 2 tbsp sweet chilli sauce
- 2 tbsp chunky peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp cooking oil
- 500 grams chicken cut into cubes
- 1 medium sliced onion
- 2 medium finely diced carrots
- 1/2 green sliced pepper / capsicum
- 2 tsp crushed garlic
- 1 tsp minced ginger
Heat the cooking oil in a large wok. Add the onion, ginger and garlic and stir fry until the onion starts to soften. Add the diced chicken to the wok and continue to stir fry until the chicken has started to brown. Then add the carrots and the pepper / capsicum and continue to stir fry until they have fully cooked through.
Then add the water, sweet chili sauce, peanut butter, soy sauce and rice vinegar to the wok and stir it all through. Once stirred through add the hokkien noodles and stir until the noodles are fully heated through.
I have had Beer Butt Chicken a few times, but have not yet cooked it myself. It makes a very moist and delicious chicken on the BBQ.
This recipe for Beer Butt Chicken comes Chris Harrison, from a friend in South Australia who is a BBQ fiend. Almost everything I hear from him has something to do with his experiences cooking on his BBQ.
Here is his recipe for easy Beer Butt Chicken:
You need a BBQ with at least 3 burners, mine has 4 burners. You turn on the burners on the outside, leave the middle ones off.
Get a beer can, take the top off it and drink half the beer.
I have a special holder for the chicken and the beer, but you need to season the outside of the chicken with your favourite seasoning. Keep the beer can upright and put it up the chickens butt. Put it standing up in a small baking pan so that the fat can drip into the pan.
Put the chicken with the beer can up it’s but in the middle of the grill and close the lid. Cook for 90 minutes rotating the pan every 15 / 25 minutes. The chicken gets steamed by the beer, it leaves no beer taste, but the chicken is always moist.
You can read more about Chris Harrison and his work with YWAM South Australia on his web-site.
Yesterday I did a whole chicken in a slow cooker that turned out fantastic.
Here are the ingredients:
- 1 Large Roasting Chicken (ours was 1.75kg, or 4 pounds)
- 4 x Medium Potatoes
- 2 x Large Carrots
- 1 x Large Brown Onion
- 3 x Cloves / Tea Spoons Crushed Garlic
- 1/2 Cup Cooking wine (I used a $5.00 bottle of Chardonnay)
I bought a pre-marinated chicken, but if you use a normal chicken rub your favourite chicken seasoning on the outside of the chicken (my favourite is Montreal Chicken Seasoning).
Wash and cut your potatoes into quarters and put them on the bottom of the slow cooker.
Peal and cut the carrots and put them in the bottom of the slow cooker with the potatoes.
Cut up your onions and put them in the slow cooker.
Add the 1/2 cup of wine (it doesn’t sound like enough, but because of how the slow cooker works, it will be enough).
Add the 3 x tea spoons of crushed garlic to the vegetables and wine.
Place the chicken on it’s back in the slow cooker on top of all the vegetables and wine.
Put the lid on the slow cooker and let it cook. The time will depend on the setting you, but this is a rough guide:
- High for 5 – hours
- Low for 10 – hours
- Auto for 7.5 – hours (I used this one)
When it’s finished you will have a very moist and tasty chicken. I left the skin on when I cooked it, but then scraped the skin off after cooking.
I served this with creamed corn and fresh white crusty bread for a really tasty dinner.