Last night I had tickets to a Barry Humphries concert starring his world famous creations, Dame Edna Everage and Sir Les Patterson. And what made these tickets even more special was that they’d been given to me. I’d been looking forward to the night for so long but alas, I’ve been struck down with a plague of flu with sinusitis and shivers and aches and pains and is anyone feeling sorry for me yet?
So knowing it would be a late night and that I’d be out in the cold and that those sitting around me would probably prefer not to be given a solid dose of something similar, I stayed at home and sent Carl on a hot date with one of my friends.
And they had a great time. They both really loved the show. Barry Humphries is now 78 years old so his Dame Edna and Sir Les Paterson personas are performing for the very last time in a farewell tour titled ‘Eat Pray Laugh’. If you’re able to source tickets, you’ll have a wonderful and a very entertaining night. The content is a tad lewd, highly politically incorrect, very irreverent but above all, hilarious. Carl’s hot date is still laughing 24 hours later.
Here’s a clip worth watching of one of Australia’s most famous international stars:
Meanwhile, I was wondering what I could cook that would make me feel better. I decided on some white-cooked chicken because it’s loaded with garlic and ginger, two ingredients that are meant to assist in the healing of plagues.
White-Cooked Chicken with Soy and Ginger Dressing
Serves: 4-6 as part of a banquet
Degree of Difficulty: 3/5
Cost: I found this to be a great meal for a very affordable price. All ingredients are easy to source as well.
- 1 x 1.6kg (3lb 4oz) free-range chicken
- 2 tbspns peanut oil
- 1/4 cup coriander (cilantro) sprigs
- pinch ground white pepper (I buy fresh and grind them in my mortar and pestle – the fragrance is so much better)
White Master Stock
- 6 ltrs (6 quarts) cold water
- 3 cups shao hsing wine or dry sherry
- 8 spring onions (scallions), trimmed and cut in half crossways
- 12 garlic cloves, crushed
- 1 1/2 cups ginger slices
- 1/3 cup sea salt
Soy and Ginger Dressing
- 1/4 cup light soy sauce
- 2 tbspns White Master Stock
- 1 tspn seseame oil
- 1/3 tspn white sugar
- 1/3 cup spring onion (scallion), julienne
- 1 tbspn ginger julienne
Place all stock ingredients in a large stockpot and bring to the boil. Reduce heat and simmer gently for 40 minutes to allow the flavours to infuse.
Rinse chicken under cold water. Trim away excess fat from inside and outside cavity, but keep neck, parson’s nose and winglets intact. Lower chicken, breast-side down, into simmering stock, ensuring it is fully submerged. Poach chicken gently for exactly 14 minutes. There should be no more than an occasional ripple breaking the surface; adjust the temperature, if necessary to ensure stock does not reach simmering point again. Remove stockpot immediately from the stove and allow chicken to steep in the stock for 3 hours at room temperature to complete the cooking process. Using tongs, gently remove chicken from the stock, being careful not to tear the breast skin.
Meanwhile, make the dressing: combine soy sauce, stock, sesame oil, sugar, spring onion and ginger in a bowl and set aside. Heat peanut oil in a small frying pan until moderately hot and carefully pour over dressing.
Chop the chicken Chinese-style, arrange on a platter and pour dressing over chicken. Garnish with coriander and sprinkle with pepper.
Egg Fried Rice
Serves: 4-6 as part of a banquet
Degree of Difficulty: 2/5
- 6 free-range eggs
- 2/3 cup finely sliced spring onions (scallions
- 2 tbspns light soy sauce
- 1 tbspn finely diced ginger
- 2 tbspns vegetable oil
- 1 small red onion, finely diced
- 4 cups steamed rice
- 1 tbspn light soy sauce, extra
- 1 1/3 cups finely shredded Chinese cabbage leaves
Place eggs in a bowl with spring onions, soy sauce and ginger and beat lightly with a fork to combine.
Heat oil in a wok until surface seems to shimmer slightly. Add onion and stir-fry for 30 seconds. Pour in egg mixture and leave to cook for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 1/2 minutes or until almost cooked through. Add rice and extra soy sauce and stir-fry for about 1 1/2 minutes, using a spatula to break up the egg into smaller pieces. Lastly, toss in cabbage and stir-fry for 20 seconds or until well combined and rice is heated through.
Transfer rice to a bowl and serve.
Both recipes are from Kylie Kwong, Simple Chinese Cooking
Want to keep in touch? Join the fun on the Hotly Spiced Facebook page!