Celebrate (and save!) with Gok's gorgeous chicken 3-ways
It’s a time for celebration so Gok’s welcoming in the year of the Rabbit with some easy but utterly delicious Chinese classics. From one simply roasted chicken he’s showing how you can create not one, not two, but three mouthwatering Chinese meals. With everything from chicken noodle soup to fried rice and chop suey, this is a masterclass in making a little go a long way!
Chicken noodle soup
1.2 litres chicken stock, made using chicken bones, 2 sticks celery, 1 large carrot and 1 small onion
1.5 tbsp oyster sauce
1 tbsp light soy
1 tbsp dark soy
2 pak choy or choy sum
2 spring onions, chopped
2 nests thin egg noodles, cooked according to packet instructions and refreshed in iced cold water
Salt and white pepper
Shredded cooked chicken
1. Make a stock from the chicken bones by boiling the carcass with the celery, carrot and onion for a minimum of an hour and a half and then sieve so you reserve the liquid.
2. Add the strained stock to a saucepan and bring to the boil. Reduce to a simmer and stir in the oyster sauce, light and dark soy and stir.
3. Add the pak choy and half the chopped spring onions, bring to the boil and add the egg noodles.
4. Season and serve in bowls topped with the sliced spring onions and cooked shredded chicken.
Chicken fried rice
Oil, to fry
Cooked dark chicken meat, finely diced
1 clove garlic, grated
1 carrot, finely diced
½ cup frozen peas
1 egg, beaten
500g microwave long grain white rice
1 dash light soy
1 dash dark soy
1 dash fish sauce
2 spring onions, finely chopped
1. Heat the oil in a wok. Fry off the chicken, garlic, carrot and peas.
2. Add the egg, and scramble in the centre of the pan or wok until cooked and broken up.
3. Add the rice and using the back of your spatula break it up to make sure it's all combined.
4. Add the seasonings light and dark soy, fish sauce and white pepper.
5. Once thoroughly heated through and combined, take off the heat and add the spring onions and sesame oil.
Chicken chop suey
Oil for frying
1 small carrot, cut into slivers
1 small onion, sliced lengthwise
200g cooked chicken breast meat, pulled into long thick slivers
2 handfuls washed bean sprouts
¼ cup chicken stock
½ tbsp dark soy
½ tbsp fish sauce
1 tbsp cornflour, mixed with water to thicken
1 tsp sesame oil
Pinch of sugar
Salt and white pepper
2 spring onions, halved and sliced into slivers
Red chilli, sliced
1. Heat the oil in a wok. Add the carrots and onion and fry for a couple of minutes.
2.Add the chicken breast, bean sprouts and quickly fry.
3. Pour in the chicken stock, add soy sauce and fish sauce and stir in the cornflour mixture and bring to the boil to thicken.
4. Season and add a dash of sesame oil. Serve with rice and spring onions and chilli on top.