Ingredients:

1. 500g Mid Joint Chicken Wings
2. 80ml Honey Nectar
3. 18g Grainy Mustard
4. 15g Butter
5. 6g Salt
6. 4g Black pepper
7. 1/2 tsp Chilli powder
8. 1 Stalk Rosemary leaves
9. 2 tsp Lemon Juice
10. Lemon Zest

Method:
1. Marinate the chicken mid-joint wings with lemon zest, salt and pepper.
2. In a pot, put in the grainy mustard, Tasmania Honey Nectar, butter, chilli powder, lemon juice and rosemary, and simmer until the butter melts. Let it cool down.
3. After the marinate mix is cooled down, mixed it with the chicken mid-joint wings and refrigerate it for at least 4 hours or overnight.

4. Grill the chicken wings at 200 degrees Celsius for 20-30 minutes, speading the marination constantly on the chicken.

Ingredients:

•Low sodium chicken stock 600ml

•Chicken Chunk 500g

•Onion ½ (140g), diced

•Garlic 3 cloves, peeled & whole

•Celery 2 ribs (120g), sliced into 1½ pieces

•Potatoes 300g, 1½ inch cubed

•White button mushrooms  140g, quatered

•Baby carrot 140g

•Tomato paste 2 tbsp.

•Roasted Carob powder 3 tbsp

•Plain flour 2 tbsp.

•Red wine  ½ cup (120ml)

•Worcestershire Sauce  1 tbsp

•Brown sugar ½ tsp

•Dried Bay leaves  2

•Thyme  2 sprigs

•Cooking oil as needed

•Frozen peas 55g

•Salt and pepper to taste

                                                                                   

Instructions:

•Season chicken generously with salt and black pepper.

•Heat pot on medium high with 2-3 tbsp. of oil.

•Working in batches, sear the chicken chuck on all sides.

•Remove and set aside. Leave about 2 tbsp. of oil in the pot.

•Add in the mushrooms, celery, potatoes, and carrot. Sauté until    

 mushroom is brown and soft. Remove and set aside.

•With 1 tbsp. of oil in the pot, sauté onion and garlic until onion 

 is soften.

•Stir in flour and cook for 1 minute

•Then deglaze pot with red wine.

. Add in carob powder,Worcestershire sauce, tomato paste, bay leaves,  and thyme. Then allow to cook until wine reduced by half.

•Pour in chicken stock and sugar, then bring it up to a boil.

•Add in chicken, the stock should just cover the chicken. Add more  tock if needed.

•Allow to come up to a boil, cover, lower heat to a slow & low  simmer, for 30 minutes.

•Stirring every now and then and make sure liquid has not

 evaporated too much.

•Add carrot, potatoes, celery, and mushrooms into the pot.

•Stir to combine, cover, and allow to simmer for another 30min

 until vegetables are tender.

•Then remove cover and reduce gravy to desired consistency if

 needed. Season to taste.

•Lastly, stir in peas. Remove from heat and serve immediately.

Ingredients:

600g Chicken Drumstick marinate with 1tbsp Carob Powder 

5 tablespoons cooking oil
1 cinnamon stick
3 cloves
3 star anise
3 cardamom pods

2 pcs tamarind slice

200ml thick coconut milk

200ml water
few stalk lemongrass (4-inch length and pounded)
3 kaffir lime leaves

3 Lemon leaves

3 Turmeric leaves

6 tablespoons kerisik (toasted coconut)

2 tablespoons Carob Syrup to taste

1 tablespoon Salt to taste

Spice Paste:

10-12 dried chilies (soaked in warm water and seeded)

1 inch ginger

1 inch galangal

5 Candlenuts

5 cloves garlic

5 shallots

3 stalks lemongrass (about 4 inch and pounded)

1 teaspoon Cumin Seeds

1 teaspoon Coriander Seeds

Serve immediately with steamed rice and save some for overnight.

Cook’s Notes:

To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuosly until they turn golden brown.

Carob Rose Wine Chicken

Ingredient

Method

1.Place licorice & sichuan pepper into a muslin bag. Fill a pot with 2L water, add in the bag of spices together with cinnamon stick, licorice and black cardamon. Bring to boil. Lower heat and simmer for 1 hour.

2.Add in dark & light soy sauce, rose wine, salt &Carob Syrup. Bring to boil.

3.Stuff ginger and spring onions into the cavity of the chicken. Submerge the chicken into the boiling spiced stock. Bring back the liquid to boiling stage and cook the chicken on medium heat for 10mins. Gently turn the chicken occasionally.

4.Turn off heat and cover the pot, let the residue heat to cook through the chicken, for 1/2 hour.

5.Remove the chicken from the liquid and place on a casserole. Brush some sesame oil all over the chicken and leave to cool completely before slicing.

(do not attempt to slice the chicken while is still hot, as you will not able to get a clean cut)

6.Bring the liquid to boil and add in firm tofu and hardboiled egg. Simmer for 2 minutes. Let the tofu and egg steep in the liquid while waiting for the chicken to cool down.

7.Chop up chicken into bite size. Slice braised tofu and egg. Drizzle over braised sauce* and serve.

Braised sauce : Ladle 250ml of the braised sauce into a saucepan.

Add in corn-starch solution (1/2 tbsp water + 1 tbsp water) and cook till gravy is thickened.

Note : remaining braised sauce can be chilled till next day for further braising.