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Ginger chicken with water chestnuts & radish

Serves 4
PREP 20 mins plus chilling
COOK 15mins

2 eggwhites
700g chicken breast fillet, thinly sliced crossways
6cm piece ginger (half very finely sliced, half cut into thin matchsticks)
1/4 cup (55g) white sugar
2 tsp cornflour
1/3 cup (80ml) Shaoxing wine (Chinese rice wine) or dry sherry
1/3 cup (80ml) light soy sauce
1/4 cup (60ml) chicken stock
1 tsp sesame oil
1 tbsp peanut oil
2 garlic cloves, sliced
300g snow peas, trimmed
4 red radishes, thinly sliced
227g can water chestnuts, drained, finely sliced
3 cups steamed rice (from 1 cup raw), to serve



1 Use a fork to lightly beat eggwhites and a pinch of salt in a large bowl. Add chicken and stir to coat. Chill for 30 mins.

2 Heat sliced ginger, sugar and 1/2 cup water in a small pan on high. Bring to boil. Reduce heat to medium. Simmer for 10 mins, until syrup is thick and ginger is tender. Remove from heat.

3 Meanwhile, heat 4 cups water in a pan on high. Bring to boil. Drain chicken. Add to boiling water. Cook, stirring once, for 1 min, until white. Drain immediately. Pat dry with paper towel.

4 Combine cornflour, rice wine, soy sauce, stock, sesame oil and 1 tsp water in a small bowl.

5 Heat peanut oil in a wok on medium. Stir-fry garlic and ginger matchsticks for 30 secs, until fragrant. Add snow peas and stir-fry for 1 min, until bright green. Add chicken and stir-fry for 1-2 mins, until chicken is cooked through. Add soy sauce mixture and stir-fry for 30 secs, until heated through. Remove from heat.

6 Scatter radish, chestnut and candied ginger over chicken mixture. Serve with rice.

Spicy chicken with couscous & cauliflower

Serves 4
PREP 30mins plus marinating
COOK 1hr

2 tsp cumin seeds, toasted
1/2 tsp freshly ground black pepper
2 garlic cloves, crushed
1/2 bunch coriander, chopped
1 tsp sweet paprika
1/2 tsp ground turmeric
1/4 cup (60ml) extra virgin olive oil
1 lemon, halved, plus lemon wedges to serve
size 14 (1.4kg) chicken, wing tips removed
75g Israeli couscous
1/2 cauliflower, cut into very small florets
1/2 fennel bulb, thinly sliced, fronds reserved
1/2 preserved lemon, rind only, finely diced
1/4 cup (40g) blanched almonds, toasted
1/2 bunch mint, leaves only
1 tsp sumac lemon vinaigrette
1 tsp Dijon mustard
1 tsp honey
grated rind and juice of 1/2 lemon
1/4 cup (60ml) olive oil


1 Using a mortar and pestle, grind cumin and pepper. Add garlic and coriander and pound to a paste. Add paprika, turmeric, oil, a pinch of salt and juice of 1/2 lemon. Rub over skin and inside cavity of chicken. Place remaining lemon half in cavity, then truss. Marinate for 30 mins.

2 Preheat a barbecue with a hood on medium. Turn off burners on one side. Place chicken, breast side up, onto side with burners turned off. Cover and cook, turning every 20 mins, for 50 mins, until cooked through. Rest for 10 mins.

3 Meanwhile, cook couscous according to packet directions. Add cauliflower for last 30 secs of cooking time. Drain. Place in a bowl.

4 To make vinaigrette, whisk together mustard, honey, and rind and juice. Gradually whisk in oil. Add to couscous and toss to combine. Cool.

5 Add remaining ingredients and reserved fennel fronds to couscous mixture and toss to combine. Serve with chicken and lemon wedges.

Roast Chicken salad with egg, radicchio & walnuts

Serves 4
PREP 25mins
COOK 1hr

1 lemon, quartered
2 thyme sprigs
1.2kg (size 12) chicken
1 1/2 tbsp olive oil
2 eschalots, peeled
2 garlic cloves, peeled
4 slices flat pancetta
2 tbsp raspberry or red wine vinegar
1 1/2 tbsp extra virgin olive oil
4 eggs, at room temperature
1 witlof
1 radicchio, torn
1/4 cup (30g) chopped toasted walnuts



1 Preheat oven to 200C or 180C fan. Place lemon quarters and thyme in cavity of chicken and tie legs with string. Season with salt. Heat olive oil in a roasting pan on high. Cook chicken, turning, for 5 mins, until lightly browned. Place chicken breast side up in pan, transfer to oven and roast for 20 mins.

2 Baste chicken with pan juices. Add eschalots and garlic to pan. Roast for 20 mins, until chicken is browned. Place pancetta over chicken. Roast for 10 mins, until pancetta is crisp and chicken juices run clear when thigh is pierced with a skewer. Transfer chicken to a platter. Rest for 10 mins. Pour juices from chicken into pan.

3 Place roasting pan on medium heat. Use back of a fork to crush garlic and eschalots. Add vinegar. Stir using a wooden spoon, scraping base of pan to dislodge any brown bits. Add a splash of water, if needed, to extract flavour. Strain juices through a sieve. Whisk in extra virgin olive oil. Season.

4 Meanwhile, heat a pan of water on medium, until simmering. Gently add eggs. Reduce heat to medium-low. Cook for 5 mins. Transfer eggs to a bowl of cold water to cool. Carefully peel. Trim witlof and split each leaf down centre.

5 Cut chicken into quarters. Thickly slice breast. Remove bones from thighs and legs, and break meat into pieces. Arrange witlof and radicchio in serving bowls and top with chicken. Scatter over walnuts. Gently open eggs and place on top. Drizzle with vinaigrette. Season. Break crisp pancetta into pieces and add to salad. Serve.

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