Amoyzing Meals in Minutes:
It did sound like my kind of event. How to cook lunch in minutes – using a variety of products from Amoy, best know for their Soy Sauces.
While in principle we’d all like to make everything from scratch, there are times when it isn’t such a bad idea to cheat a bit. I’d never tried the Amoy range of cooking sauces and noodles so I was curious to see what chef Ching He Huang would do with the products.
We arrived to a warm welcome, glass of chilled prosecco and platefuls of freshly prepared popcorn chicken and ribs to nibble on.
Ching had made the popcorn chicken to showcase Amoy satay sauce, which needs nothing more in terms of preparation than opening the pack and popping it in the microwave. The recipe for the popcorn chicken was a little more complicated (but not much) and simply involved spicing some pieces of chicken thigh in seasoned flour, spritzing with olive oil and then baking in the oven. I’ll share at a later date when I try making this for myself, which undoubtedly I will.
Similarly, the sweet and sour ribs were made by basting pork ribs with a mix of fresh ginger, rice wine, Amoy Dark Soy and Amoy Sweet and Sour Stir Fry.
After we’d watched Ching displaying some formidable wok skills making a bacon chow mein stir fry, we got to feast a bit more.
Forget about the Saturday Kitchen Omlette Challenge – Ching went on to demonstrate making the fastest ever Thai Green Curry
We got to make our own Thai Green Curry with Chicken. And, we did it as a team timed challenge. With a set of pre-prepared (chopped and trimmed ingredients), it took our team just 7 minutes to make a delicious meal. So, here’s the recipe, just in case you are ever short of time.
While you could easily make this as a store cupboard dish, using frozen meat and veg, I suspect the results using fresh ingredients are far superior. But there’s nothing here that you won’t be able to find in your local supermarket, so you’ve got no excuse now.