To me, chicken pie is comfort food personified. Lifting a big golden pie out of the oven and bringing it to a table of hungry mouths evokes warmth, family and cosiness. Here I have updated the much-loved classic with the addition of buttermilk, which adds a great tanginess that lifts the dish into something more complex. The inclusion of wild garlic (fast becoming a favourite ingredient of mine and increasingly widely available) not only provides a delicate sweet garlic note, but also turns the filling a vibrant, pleasing green.
Recipe Tag: chicken
Click here for the spring cucumber and asparagus salad recipe
This one-pot meal is one of my favourite dishes when the weather turns cold. Traditionally, chicken, lap cheong sausage and shiitake mushrooms are the usual suspects for flavouring the rice, but I’ve also had this with goose-liver sausage, frogs’ legs and salted fish. The best claypot rice I’ve eaten was at the very old-school Kwan Kee in the Western District of Hong Kong Island. This recipe is Cantonese in origin, but there are several versions of this popular dish. Should you use a Chinese claypot, a good trick is to drizzle 1⁄2 tablespoon of oil around the side of the pot after the rice is just cooked so it forms a firmer crust.
This light soup is perfect for lunch or dinner on a cooler day. Feel free to remove the aromatics from the stock before serving, but don’t omit the galangal from the recipe as it adds a lemony and slightly camphorous flavour to the soup. It can be hard to find fresh, so I usually buy it frozen and bring out a piece as I need it.
Kung pao chicken with mouth-numbing Sichuan peppercorns and plenty of chilli is one of my favourite things. I’m also partial to chicken wings and felt that they were made to go together especially with a messy, sticky and spicy sauce. You’ll just need to provide plenty of serviettes or finger bowls. If the numbing qualities of Sichuan peppercorns aren’t really your thing you could omit them from the sauce.
These hand-held pies make for a delicious sizeable snack and are perfect for making a day or so ahead. If you make them larger they’ll make for an excellent dinner. Rather than rolling out the dough, I used a tortilla press to make the rounds – if you have one it’s much faster than rolling.
Remember when a whole chicken fed a family of five? It barely feeds three these days and I don’t think it’s the chooks getting smaller! This recipe will stretch a whole chicken to feed eight. As you have pre-cooked the chicken, you only need to get it nice and charred on the barbecue, rather than worry about cooking it through.
Because the thigh and leg bones are removed from the chicken it will take less time to cook than a drumstick or bone-in thigh. If you aren’t breaking down the chicken yourself, buy boneless chicken thighs, drumsticks and/or wings. Their higher fat content makes them much tastier and better suited to grilling.