Spring Chicken with Asparagus, Peas and Broad Beans

A simple stew of young spring vegetables teams with golden sauteed chicken.

INGREDIENTS:

• 4 chicken supremes*
• 1 tbsp flour
• Sea salt and pepper
• 2 tbsp olive oil
• 200g podded broad beans
• 500g thin asparagus, snapped
• 200g podded peas
• 2 tbsp tarragon or mint

METHOD:
 
Preheat oven to 180C. Coat the chicken lightly in flour, sea salt and pepper. Heat the oil in a frypan and brown the chicken well. Transfer to the oven for 15 minutes or until cooked.

Cook the broad beans in simmering, salted water for 5 mins, then remove.

Cook the asparagus and peas for 5 mins while you peel the broad beans, discarding skins.

FOR THE DRESSING:

• 1 tbsp walnut oil
• 1 tbsp extra virgin olive oil
• 1 tbsp white wine or cider vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, crushed

METHOD:

In a large bowl, whisk together the walnut oil, olive oil, vinegar, mustard, garlic, sea salt and pepper.

TO SERVE:

Return the broad beans to the pot for 30 seconds, then drain the vegetables, toss quickly in the dressing and scatter on four warmed dinner plates.

Cut each chicken supreme in half on the diagonal, arrange on top, drizzle with remaining dressing, scatter with tarragon or mint and serve.


Serves 4.


* Supremes are the chicken breast and wing to the first joint.

Wok-Fried Chicken with Asparagus and Shiitake

Asparagus is a recent, but welcome, addition to the Asian repertoire, the Thais call it nor mai farang or foreign bamboo shoot.

INGREDIENTS:

• 5 dried shiitake mushrooms
• 2 chicken breasts, skinless
• 300g asparagus
• 2 tbsp peanut oil
• 1 slice ginger, finely shredded
• 100g bean sprouts, rinsed
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 tbsp Chinese rice wine
• 1 tsp corn flour
• 2 spring onions, finely chopped

MARINADE:

• 1 tbsp soy sauce
• 1 tbsp Chinese rice wine
• 1 tsp corn flour

METHOD:

Soak the mushrooms in 200mL boiling water and leave for 30 minutes. Finely slice the chicken against the grain, cut each slice in two and coat well in the soy, rice wine and cornflour marinade.

Wash the asparagus and snap off and discard the woody ends. Slice into 2cm sections on an extreme diagonal. Drain the mushrooms, strain the soaking water and set aside. Finely slice the
mushrooms.
Heat the oil in a wok, add the ginger and asparagus and stir-fry for 3 minutes.

Remove, add a little extra oil and stir-fry the chicken for 3 minutes.

Add the sliced mushrooms, bean sprouts, soy sauce, oyster sauce, salt and sugar, and stir-fry over high heat for 3 minutes until hot, adding a couple of spoonfuls of the mushroom water if dry. Return the asparagus and ginger to the wok. Mix the rice wine and corn flour to a paste and add, stirring, for 1 minute. Add the spring onions, toss well and serve.

Serves 4

Chef: Jill Dupleix
Photo: Jennifer Soo
Source: The Sydney Morning Herald Recipe Cards