“What’s Cooking” – Grilled Pepper and Garlic Chicken

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“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.

“Makan-Makan”

6 responses to ““What’s Cooking” – Grilled Pepper and Garlic Chicken

  1. I have never thought to combine chicken with scallops, nor scallops with mint. Am trying to visualise the flavour..but can’t, so shall just have to make it!

    • LOL! I know. Me too, but I thought of a bit adventurous and inventive and my partner loves it. So did I. Someone on Twitter commented the same too, re scallops in mint sauce and whether it works OK? Tee Hee,

      I also make a chilli, garlicky dipping sauce for the grilled chicken and had some on the side. To make the dipping sauce, combine 3 cloves chopped garlic, 3 bird eye chillies chopped, 2 tablespoons fish sauce, 2 fresh limes (juice) and 1 teaspoon fine sugar. The sauce is sweet, sour, spicy and a bit salty.

  2. Hey how to get coriander roots? Just the bits at the bottom of the coriander stalks or what?

  3. Now you are teasing. I can visualise fish sauce. Oyster sauce. And Chinese cooking wine and garlic.

    But then you throw in thickened cream and mint! It does not compute!

    • LOL! Min, you are probably right. Just like last week MasterChef Australia program when one the contestant, Andre I think, made a dish which the judges commented that they don’t go well together and almost like it should be 2 different dishes. Well, I think that I will agree with you that this dish should be a 2 different dish. But, then once you mix the chilli garlic fish sauce with the creamy mint sauce, you will get a totally different taste and it really work. 😉

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