“What’s Cooking” for this week is a Grilled Pepper and Garlic Free Range Chicken Breast with Fresh Tasmanian Scallops in Mint Sauce.
Chicken Marinade Paste:
1 tablespoon black peppercorn
5 cloves garlic
A bunch of coriander roots
Pound the above ingredients with a mortar and pestle. Mix in a bowl of 2 tablespoons fish sauce, 2 tablespoons light soy sauce and 1 teaspoon sugar.
Marinate 2 free range chicken breast and refrigerate overnight.
Preheat the oven to 250 degree. When the oven is hot enough, put the marinated chicken in the oven and turn the heat down to 180 degree. Cook for 30 minutes, or until the chicken is cooked, tender and juicy on the inside.
For the scallops in mint sauce, chopped 4 cloves garlic and a bunch of fresh mint. Heat some oil in the frying pan, toss in the garlic, fry until fragrant, then toss in the scallops. Add 1/2 tablespoon fish sauce, 1 tablespoon oyster sauce, 1/2 teaspoon Chinese cooking wine and a cup of thickened cream. Then throw in the chopped mint and some cracked pepper. Do not overcook the scallops. It should only take 1-2 minutes.